Under this system, the Japanese devoted considerable effort to raising the quality of fermenting agents, but they continued to use the old zailai approach to brewing. In 1930, however, there was a revolutionary change in the way rice wine was manufactured in Taiwan.
米酒進入專賣釀造後，日人致力於麴種的品質提升，不過造酒的方式還是沿用「在來法」。一九二七年，臺灣米酒的製造有了革命性的改變。