乾酒法
乾酒法
精米五斗、麴五斤，以水四斗漬，𥼶爛二宿，合大，附子二枚，善桂二兩，下簁納酒中，擠取糟，曝令乾，復納酒中，汁盡止。丸以白蜜，如雞子，投一丸於一斗水中，可成美酒也。
End of chapter
Text and scans: Shidian Guji (Peking University – ByteDance open ancient texts). Edition details are given per book. Shidian Guji
太上靈寳五符序
乾酒法
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