Buyi rice wine has a unique cultural connotation?

Buyi people often ask Buyi Mohists to read the custom of toasting before brewing rice wine. For example, Mo Gong read: "This wine is extraordinary, made by Master Du Kang. It is immortal for mortals to drink, and dust for immortals to drink ..." This reflects the Buyi people's deep expectation for brewing good wine.

Buyi glutinous rice wine is brewed with self-made glutinous rice and self-made distiller's yeast. First, clean the glutinous rice, then soak it in clear water for about 5 hours, filter it, steam it in a steamer, pour it on a large dustpan, cool it to about 10 degrees Celsius, put it in a distiller's yeast, stir it evenly, then put it in an jar for compaction and flattening, plan it into a small nest in the middle, and then seal the jar cover tightly for 24 hours (commonly known as pairing). This sweet wine is basically for women to eat and entertain. In another week, the wine jar will become spicy, then soak it in spring water for two days, then pour it into the pot of the big stove and cover it with a wooden retort. Put a cauldron on the top of the wooden retort, add water to the cauldron, make a fire to boil the wine jar, and the wine will flow out of the jar, which will become low-alcohol, mellow, kidney-tonifying and stomach-strengthening glutinous rice wine.