Fig. 4

The “yellow-wine” production process. a “Cakes” used to start rice “wine” fermentation drying on a bamboo rack. These are made from a mix of species based on a secret recipe. b Preparing the starch base for “yellow wine” from rice (Oryza sativa), maize (Zea mays), Eleusine coracana, and Fagopyrum esculentum. c Finger millet (Eleusine coracana). d Straining the wine using a strainer made from Dendrocalamus tibeticus culms. e Ready for a welcome drink of three cups of yellow wine: cultural and social values underpin the continued production of the yellow wine