Longevity-Boosting Black Sticky Rice Wine

Longevity-Boosting Black Sticky Rice Wine

　　Blue Mountain black sticky rice wine, commonly known as “ox dung wine,” derives its name from its dark brown hue, which resembles ox dung. Though it may not look appealing or sound elegant, the wine is exceptionally thick—when spilled on a table, it doesn’t run but instead coagulates into a small lump. It has a rich, sweet taste and a fragrant aroma, leaving a lingering aftertaste. In the rural areas of Blue Mountain, this type of wine is only served to the most honored guests. The production of black sticky rice wine is meticulous: it starts with selecting high-quality glutinous rice as the main ingredient, using premium well water, and fermenting it with a special medicinal yeast. Once the wine is brewed, it is placed in narrow-necked earthenware jars, sealed with clean cloth, then covered with cement or lime on the surface to prevent air exposure. The jar is then buried in a spot rich in cow dung within a cattle pen, and the area is restored. After six months or longer, the wine is retrieved, having turned a color similar to ox dung. This wine contains various nutrients such as vitamins and proteins, and is believed to promote blood circulation, invigorate the mind, aid digestion, dispel dampness, and stimulate appetite. Locals even apply the wine to the bodies of feverish patients to help reduce their temperature. Regular consumption of Blue Mountain black sticky rice wine is said to strengthen muscles and the spleen, and contribute to a longer life.