Chinese rice wine - follow-up on taste

Back to the previous post on making Chinese rice wine during Sylvia's confinement period, I actually decided to do 2 separate batches in order to test a theory.

The making of Chinese rice wine is positively swarming with all sorts of superstitious beliefs. These range from disallowing menstruating women to make the wine, to having a certain time of the year which you can make it, and even to the phases of the moon when you can make the wine, yada yada. It's a load of bull to me. Be clean, use the best ingredients, and control the fermentation - that's all it takes! I suspect those who failed probably did terribly in the cleanliness aspect. Anyhow, I was curious to know what temperature the "wine cake" yeast did better at. Does it produce off-flavours and fusels under warm temperatures like our regular brewer's yeast? Does it stall at low temperatures? I finally did a side-to-side comparison.