Pine Nut Wine — Original Name "Pine Nut Alcohol"
Pine Nut Wine — Original Name "Pine Nut Alcohol"
[Drug Composition] (Upper) Pine Knots (chopped finely, boiled with four dan of water to yield one dan) 30 jin, Pig Pepper Leaves (chopped, boiled similarly to pine knots) 30 jin; (Lower) Platycladi Seed 5 taels, Aconite Root 5 taels, Coix Seed 5 taels, Ligusticum 5 taels, Wind-Preventing Herb 10 taels, Ginseng 4 taels, Angelica Pubescent 15 taels, Gentiana 6 taels, Cudrania 4 taels, Magnetite (powdered) 12 taels
[Function and Indications] Treats arthralgia due to wind-dampness, with limb pain as if joints were loosening.
[Dosage and Administration] Take appropriately by mouth, avoid drinking to the point of intoxication or vomiting.
[Preparation Method] Boil pine knots and other two ingredients until clear, then mix with five jin of dry yeast, ferment, and brew with four shi five dou of glutinous rice using standard home brewing methods—do not let temperature fluctuate too much. After fermentation, add the remaining ten ingredients, cut into fine pieces, place in cooked rice, steam as usual, brew until completion, seal the lid for four to seven days, then press out the clear liquid.
[Source] Tang Dynasty · "Qianjin Yaofang"