7. What is the wine made by the ancient wine party following the No.3 tomb of Mawangdui in Han Dynasty?

The earliest record of brewing technology found in China can be found in the silk books "Healthy Prescription" and "Miscellaneous Therapy Prescription" unearthed from the Western Han Tomb in Mawangdui, Changsha. Among them, the characteristics of wine-making in pre-Qin period are described: using two kinds of koji, first soaking koji and making wine with koji juice. In the later stage of fermentation, good wine was added into the wine mash three times, which was a unique process of "three-degree wine" in ancient times, namely "fermented wine"