Sulima Wine

Sulima Wine

　　This is a low-alcohol beverage with a fragrant, sweet and sour taste, known as “Sulima Wine” by the Mosuo people of Ninglang and the Pumi ethnic group.

It has an alcohol content of around 10 degrees, a light yellow color, and contains various nutrients such as amino acids, carbohydrates, and vitamins.

Its production process is simple: first, highland barley or sorghum is placed in a large iron pot and cooked over a low flame, then poured into a large winnowing basket to cool. Next, it is mixed with a locally made herbal fermentation starter, transferred into a large grass-woven fermentation container, and left to ferment for two to three days. It is then sealed in an earthenware jar and kept in a place near the hearth with a suitable temperature. After about ten to fifteen days, a hole is made in the sealed opening of the jar, cold water is added, and a few days later, the cooled liquid inside is extracted through a tube—resulting in the fragrant and delicious Sulima Wine.

This rice wine not only refreshes and aids digestion, but also stimulates the appetite and has a cooling effect, making it a favorite beverage among the Pumi and Mosuo people.