Vitiligo Herbal Wine
Urashin Wine — Original name: "Ura-shin Soaking Wine"
[Drug Composition] Ura-shin (wine-soaked, skin and bone removed, slightly roasted until yellow) six taels, Saposhnikovia divaricata (without head) two taels, cinnamon heart two taels, white burdock (roasted, thorns removed) two taels, Gastrodia elata two taels, Acanthopanax bark one tael, Qianghuo three taels, Achyranthes root (without sprouts) two taels, Citrus aurantium shell (sautéed until slightly yellow, pulp removed) three taels, cooked Rehmannia four taels
[Function and Indication] Treat wind disorders and vitiligo, purpura:
[Usage and Dosage] Three times daily, each time warm drink one small cup.
[Preparation Method] Crush the above herbs, pack in fine silk bag, soak in two hu (approximately 20 liters) of clear wine in a ceramic jar, seal for seven days.
[Precautions] Avoid toxic and slippery foods, pork, chicken.
[Source] Song Dynasty, "Taiping Shenghui Fang"
Calamus Fermented Wine
[Drug Composition] Calamus (nine-jointed, roots and nodes removed, soaked in rice wash, sliced) one catty, Asparagus root (without heart) one catty, Aconite (roasted, skin and umbilicus removed) one ounce, honeycomb (slightly stir-fried) one ounce, Sophora flavescens one catty, Astragalus membranaceus (roasted, chopped) eight taels, Angelica pubescens (without head, root removed) five taels, Dendrobium (root removed) five taels, Platycladus seed (raw) two sheng, snake skin (slightly roasted) three feet long, Corylus tree (chopped) two taels
[Function and Indication] Treat generalized vitiligo, white patches covering entire body, long-standing cases.
[Usage and Dosage] Warmly take four to five he (about 200–250 ml) each time, three times daily. Additionally, boil calamus and remaining herbs, use the decoction to wash the affected area—best results.
[Preparation Method] Coarsely crush the sixteen ingredients, sieve, use two shi (approximately 250 liters) of water to boil calamus and other herbs to extract juice, use one shi (100 liters) to ferment one shi er dou (120 liters) of millet, follow standard brewing process, use fine yeast made on June 6th, brew on July 7th. After fermentation, remove dregs, retain clear liquor, store in clean vessel, seal tightly.
[Source] Song Dynasty, "Shengji Zonglu"