The commonly used materials for soaking wine are ginseng, snake, medlar, velvet antler, deer whip, cordyceps sinensis, American ginseng and so on. It is best to use white wine for soaking wine, and the degree is about 38 degrees to 52 degrees.

Introduction of soaking wine

Soaking wine is a long tradition in China and an important part of TCM health care. There is a big difference between soaking wine and medicated wine. When the Wa people drink, they pour the fermented monascus into the barrel, pour it into the spring water, cover it with bamboo shoots, soak it for a while, and then they can drink.

The host introduced the wine into the bamboo cup with a wine guide tube inserted at the bottom of the barrel, tasted it first, and then presented it to the guests in turn. This is a festival, a treat for guests and a gift. Also known as tribulus. Miao people drink. Put the sun-dried fruit of tribulus terrestris into a small cloth bag, soak it in a jar filled with glutinous rice wine, seal it, cellar it for three months, and take it out of the tribulus terrestris bag for drinking. This is a festival and a kind of hospitality for the guests.

Guizhou Miao nationality's soaking wine, also known as Rosa roxburghii wine. Different from the general mixed wine, the wine base used for soaking wine is not distilled wine, but water wine with juice, that is, fermented wine.

The production method is as follows: firstly, glutinous rice wine is made from glutinous rice, then the Rosa roxburghii fruit is dried in the sun, put into a cloth bag, and put into a jar for solid sealing and soaking. After cellar storage for 3 months, take out the residue of Rosa roxburghii and eat it. The brewed wine is amber, delicious and mellow, which is helpful for digestion, stomach strengthening and blood circulation.