The ancients have long known the medicinal value of mulberries. Mulberry is sweet and cool in nature. It nourishes yin and nourishes blood, produces saliva and quenches thirst, lubricates bowel movements, and nourishes the liver and kidney.
In addition, it has the effect of calming the mind and educating the mind, brightening the eyes and ears, darkening the hair, treating liver and kidney yin deficiency, dark eyes and tinnitus, dizziness and palpitations, insomnia and forgetfulness, etc.
The “Materia Medica” says: “There are two kinds of mulberry (through the “mulberry”). The mashing of juice can relieve alcoholism. The brewery clothes can promote moisture and swelling.
As well as the effect of “tranquilizing the soul and calming the mind, making people smart”. Wang Shixiong, a famous doctor in the Qing Dynasty, also mentioned in his “Diet Manual” that mulberry seeds can nourish the liver and kidneys
The mulberry seeds are also known as the “blood replenisher”, the “wind” and the “damp”, the “walking”, the “breeze” and the “fire”.
In fact, mulberries are not only edible, but can also be used to make wine. The ancients used mulberries to make wine a long time ago. Mulberry can be used as a raw material for making wine, can be divided into two categories.
One is directly fermented mulberry wine, the other is distilled mulberry wine to a higher concentration of distilled spirits.
According to Ming Dynasty’s Mei Shizhen’s book “Ben Cao Gang Mu”: “In April, it is appropriate to drink mulberry wine, which can overcome a hundred kinds of wind and fever, used in three barrels of blessed juice.
Boil the concentrated soup to one and a half barrels, mix together human white honey, one or two butter, and one ginger, boil the orders, collect the bottles, take one of each, and drink with the wine. You can also boil juice and wine.
After years of storage, it will taste better. “As mentioned earlier, mulberry juice can be boiled to a paste and served with wine. Mulberries can also be made into soju, which can be stored for longer periods of time.
Also in the Ming Dynasty, Zhu Chuan’s “Materia Medica” has a record of mulberry brewing fruit wine and soju: “Take the mulberry juice (through “mulberry”) and bottle it, the wine will be brewed within two days after sealing. It has the color and taste of wine. Very good. You can also boil the sake and keep it for years. The better it tastes. Here, “juice” means mulberries mashed into juice, which is made by fermenting the wine in the bottle. Its color and flavor are similar to those of wine, and it tastes delicious. In addition, it can also be distilled to make a highly concentrated shochu.
In recent times, with the advancement of technology, people have a deeper understanding of mulberry, which contains glucose, fructose, malic acid, carotene, linoleic acid and other trace elements, and the mulberry wine made from it is on par with other fruit wines, and at the same time, it is superior to other fruit wines in some functions. It can be consumed in the late spring and early summer to replenish nutrients. For busy city dwellers, getting closer to nature can give your tired heart a full rest and relaxation.
