Cassava is one of the most commonly imported raw materials for ethanol fermentation for the manufacture of food-grade distilled spirits in Korea. In cassava-producing countries, such as the Lao PDR, cassava can be considered low-price biomass for the production of bioethanol. In this study, the commercial wine yeast Saccharomyces cerevisiae EC1118 was tested for ethanol fermentation using cassava powder at a high solids loading (30%, w/v). α-Amylase and glucoamylase were used for the hydrolysis of cassava starch into glucose. To identify a suitable fermentation process for cassava, separate hydrolysis and fermentation (SHF) and simultaneous saccharification and fermentation (SSF) were compared. From the complete enzyme hydrolysis of cassava, 254.1 g/L of glucose was obtained. SSF showed higher ethanol titer during the first 12 h of fermentation, but SHF showed a higher ethanol titer after 24 h of fermentation. Finally, there was no significant difference between SHF and SSF in the final ethanol titer after 48 h fermentation (133.6 and 130.6 g/L, respectively). In summary, both SHF and SSF are applicable for ethanol production with high solid cassava using wine yeast EC1118 under the test conditions.