Once the Amylo process was successfully introduced in 1931, Taiwan rice wine became highly standardized. Though the taste was not like wine made using the traditional zailai approach with its fermentation by a hodgepodge of bacteria, it became the flavor to which everyone eventually got accustomed.
一九三一年阿米洛法試驗成功後，臺灣的米酒從此有了一致規格化的風味，雖然味道不如傳統在來法雜菌發酵的香味，但卻已經是大家習慣的米酒味道。