In those days most brewing was by the zailai method: They first cooked a pot of rice and allowed it to cool. Then they sprinkled on peka (white koji), then kneaded this somewhat moldy mixture in with other cooked rice and placed the mixture in a cask to ferment. Later they distilled it to end up with colorless white alcohol.
當時民間的釀酒採用的是「在來法」，先煮一鍋飯放涼，灑上一些白麴，再以這些長霉的米飯揉入其他米飯一起放入大缸發酵，經過一段時間蒸餾成透明的白酒。