Formulas · Supplement 補益 · Piryong (必用)
Cockcrow Wine
Gyemyeong-ju
한글 계명주 · Pinyin Ji Ming Jiu
The source label 必用 is not among the corpus's standard labels and is romanised here as Biryong. The collation note standing at the foot of this page, pairing the transcription's 来 with the First Edition's 來, annotates 来朝 in this leaf's verse; it is a plain graph variant and the normalised form 來 is printed.
Composition 構成
- Nami糯米 나미 · Glutinous Rice—
Chief 君粘米, 3 seung, washed clean and boiled to a gruel
- Guk麴 국 · Brewing Leaven (wine starter)320 g
Deputy 臣麴, half a geun in the verse; pounded to a fine powder
- Juhyoja酒酵子 주효자 · Wine Leaven80 g
Deputy 臣酵, 2 nyang in the verse
- Idang飴糖 이당 · Malt Syrup120 g
Assistant 佐餳餙, malt sugar, 3 nyang in the verse
- Maega麥芽 맥아 · Barley Sprout—
Assistant 佐麥芽, one scoop (一抄), pounded to a fine powder
Total g per packet (첩) · representative dosage — verify against source texts. Excludes 2 ingredients measured by count or used as a vehicle, shown as —.
Received this formula from your practitioner? Amounts shown here are classical reference values — granule and prepared products differ. Always follow your prescribed dosage and directions.
Actions 效能
- A one-night household brew, drunk as a wine
Indications 主治
Pattern-based
- None given; the leaf is a brewing method
Biomedical correlates
- Not a therapeutic preparation
Source text 原文
Donguibogam 東醫寶鑑
右先將粘米 三升(浄淘), 水 六升, 同下鍋, 煮作粥. 夏攤冷, 春秋溫, 冬微熱. 麴ㆍ酵ㆍ麥芽, 皆擣細末, 同餳餙, 下在粥內, 拌勻釀之. 冬五日, 春秋ㆍ夏各二日, 卽爲美醞矣. ○歌曰, 甘泉六椀米三升, 做粥溫和麴半斤, 三兩餳餙二兩酵, 一抄麥芽要調勻, 黃昏時候安排了, 來朝便飮瓮頭春. 《必用》
Translation
First take 3 seung of glutinous rice, washed clean, and 6 seung of water; put them in the pot together and boil to a gruel. In summer spread it out to cool, in spring and autumn keep it warm, in winter slightly hot. Leaven, yeast starter and malt are all pounded to a fine powder and put down into the gruel together with malt sugar, mixed evenly, and left to ferment — five days in winter, two days each in spring, autumn and summer — and it is a good wine. ○ The verse says: six bowls of sweet spring water and 3 seung of rice; make the gruel and warm it, and blend in half a geun of leaven; 3 nyang of malt sugar and 2 nyang of yeast starter; one scoop of malt, and it must be mixed through; set it all out at dusk, and by the next morning you are drinking the new wine from the jar. — Piryong 必用 (Donguibogam · Japbang)