陶弘景曰∶醋亦谓之醯，以有苦味，俗呼苦酒。由此说，则苦酒是俗称。苏恭曰∶醋有
数种，惟米醋二三年者入药。 按∶此米者，是稻米，《释名》曰苦酒。醇毒甚者，酢苦也。
本邦所造，皆米醋，甚酽。今用之有功，其人必心烦不止。故黄 芍药桂枝苦酒汤法曰∶温
服一升，当心烦。若心烦不止者，以苦酒阻故也。阻者，盖恶阻之阻也。用之必有心烦不止
者，是其阻也。
黄 芍药桂枝苦酒汤法后曰∶一方用美酒醯代苦酒。然则美酒醯者，盖以美酒所造之醋
矣，酢醋本谓之醯也。故《周礼》有醯人职可考。
栝蒌薤白白酒汤。
上一方，白酒七升。
栝蒌薤白半夏汤。
上一方，白酒一斗。
《周礼·酒正职辨》四饮之物，三曰浆。郑玄曰∶浆，今之 浆也。陆德明《音义》∶
昨再反。疏云∶此浆亦是酒类，故字亦从酉。省 之言载∶米汁相载，汉时名为 浆。许慎
《说文》浆字注云∶浆，酢浆也。本作 。省声。今作浆。又 字注云∶ ，酢浆也。从酉
载声。《博雅》云∶ ，浆也。师古亦云。 ，浆也。《礼记·内则》曰∶浆水 滥。郑玄注∶
浆字曰酢 。按或曰 浆、或曰酢浆、或曰白，皆是酒正所造之浆也。《千金方》∶白酒作
白浆，或作白 酒。《外台秘要》亦同。但指此方内白酒矣。夫谓之酒者，造酿之法，大
抵与酒同。又以酒正所掌。故谓之白酒、或谓之白 酒。盖白酒者，白 酒略称矣。李时珍
《本草纲目·地水类》载浆水，《释名》谓之酸浆，《兵部手集》谓之酸浆水，《产宝》亦
同。时珍今不载白酒、 浆、白 酒，白 浆者，盖属脱误矣。但薤白附方，引仲景栝蒌薤
白白酒汤，又引《千金方》栝蒌汤（即仲景栝蒌薤白半夏汤。白酒作白 浆），虽有白酒、
白
浆之名，然本部不载之者，彼人未得知仲景用白酒之意也。彼是一草医，但好本草家之言
者也，不足深责之，唯注 字曰∶ ，音在，酸浆也。是知 之为酸浆，而不知浆水之为白
酒也。
按∶白酒，乃《大观本草·玉石部》浆水是也。《周礼·酒正职》∶浆明矣。然则白
浆、白 酒、白酒，及 浆、浆 、酢浆、酸浆、 酒，皆是浆之别名略称也。造法详出于
陈嘉模《本草蒙筌》，时珍亦取嘉模之法。虽然，其造法不悉具，疑有脱误矣。近比问诸华
客汪绳武曰∶白酒即白 浆，原米之浓汁。以一倍之汁，加三倍之水，冲入，作为白酒矣。
造法∶用糯米浸一宿，蒸熟，候温，以白色曲末，拌入缸内，用稻草护暖，三日后成浆，入
水，即成酒。气味甘苦，十月间做者，名曰十月白，尤佳也。今按此造法，与我邦呼为甜酒
者同法，或一夜而熟者，呼鸡鸣甜酒，或二三日而成者，谓之醴酒也，造法大抵相似。呜呼！
鞑清
陶弘景说：醋也被称为“醯”，因为带有苦味，民间俗称“苦酒”。从这一说法来看，“苦酒”是民间的俗称。苏恭说：醋有多种，只有存放两三年的米醋才能入药。
按语：这里的“米”，指的是稻米。《释名》中说：“苦酒，醇厚毒性大者，味道酸苦。”我国（日本）所制造的，都是米醋，味道非常浓烈。现在使用它如果有效，患者必定会出现持续的心烦意乱。因此，《黄芩芍药桂枝苦酒汤》的法度中说：“温服一升，应当出现心烦。如果心烦不止，是因为苦酒的阻碍作用所致。”所谓“阻”，大概是指妊娠恶阻中的“阻”。使用此方必然会出现心烦不止的情况，这就是它的“阻”性体现。
在《黄芩芍药桂枝苦酒汤》法之后又说：“一方用美酒‘醯’代替苦酒。”那么“美酒醯”，大概是利用美酒酿造的醋了。“酢”和“醋”原本都称为“醯”。所以《周礼》中有“醯人”这一职官可以考证。
栝蒌薤白白酒汤。
上一方中，白酒七升。
栝蒌薤白半夏汤。
上一方中，白酒一斗。
《周礼·酒正职辨》中提到的四种饮品之一，第三种叫“浆”。郑玄说：“浆，就是现在的浆水。”陆德明《经典释文》注：“昨再反。”疏解说：“这种浆也是酒类，所以字形也从‘酉’旁。”沈括之言载：“米汁相载，汉时名为浆。”许慎《说文解字》对“浆”字的注释说：“浆，即酸浆水。”本字作“𨣎”，从“省”声。现在写作“浆”。又对“𨣎”字注释说：“𨣎，酸浆水也。”从“酉”，“载”声。《博雅》说：“𨣎，就是浆。”颜师古也说：“𨣎，就是浆。”《礼记·内则》说：“浆水滥。”郑玄注：“‘浆’字写作‘酢𨣎’。”或者称为“𨣎浆”，或者称为“酢浆”，或者称为“白𨣎”，这些都是酒正官所制作的浆水。《千金方》中将“白酒”写作“白浆”，或写作“白𨣎酒”。《外台秘要》也相同。但这里指的是上述方剂中的“白酒”。之所以称为“酒”，是因为其酿造方法，大体与酒相同。又因为由酒正官掌管制作，所以称为“白酒”，或称为“白𨣎酒”。大概“白酒”是“白𨣎酒”的简称。李时珍在《本草纲目·地水类》中记载了“浆水”，《释名》称之为“酸浆”，《兵部手集》称之为“酸浆水”，《产宝》也相同。李时珍现在不记载“白酒”、“𨣎浆”、“白𨣎酒”，这“白𨣎浆”恐怕是脱漏错误所致。但在薤白的附方中，引用了张仲景的“栝蒌薤白白酒汤”，又引用了《千金方》的“栝蒌汤”（即张仲景的“栝蒌薤白半夏汤”，其中白酒写作“白𨣎浆”）。虽然有了“白酒”、“白𨣎浆”的名称，但本书正文未收录这些内容，是因为此人不知道张仲景使用“白酒”的本意。他是一个草医，只喜好本草学家的言论，不值得深责。只是他注释“𨣎”字说：“𨣎，音在，酸浆也。”由此可知“𨣎”是酸浆，却不知道“浆水”就是“白酒”。
按语：“白酒”，就是《大观本草·玉石部》中所说的“浆水”。《周礼·酒正职》说得明白。那么“白𨣎浆”、“白𨣎酒”、“白酒”，以及“𨣎浆”、“浆𨣎”、“酢浆”、“酸浆”、“𨣎酒”，都是“浆”的别名或简称。其制作方法详细记载于陈嘉模的《本草蒙筌》，李时珍也采用了陈嘉模的方法。虽然如此，但其制作方法并不完全具备，怀疑有脱漏错误。近来询问中国客人汪绳武说：“白酒即‘白𨣎浆’，是原米的浓汁。用一份汁液，加入三份水，冲入混合，就制成了白酒。”制作方法：用糯米浸泡一夜，蒸熟，待温度适宜后，拌入白色曲末，放入缸内，用稻草保暖，三天后成浆，再加入水，即成为酒。气味甘苦，十月份制作的，名叫“十月白”，尤其好。现在我考察这种制作方法，与我们国家称为“甜酒”的方法相同，有的过一夜就熟成的，称为“鸡鸣甜酒”，有的两三天成型的，称为“醴酒”，制作方法大体相似。唉！鞑清……
Tao Hongjing stated: Vinegar is also called "Xi" (vinegar), and because it has a bitter taste, it is commonly known as "Ku Jiu" (bitter wine). From this statement, "Ku Jiu" is a colloquial term. Su Gong said: There are several types of vinegar, but only rice vinegar aged for two to three years is suitable for medicinal use.
Note: The "rice" mentioned here refers to japonica rice. *Shiming* states: "For Ku Jiu, the mellow and toxic ones are sour and bitter." The vinegar produced in our country (Japan) is all rice vinegar, which is very strong. When used medicinally, if effective, the patient will inevitably suffer from persistent mental restlessness. Therefore, the method for Huangqin Shaoyao Guizhi Kujiu Tang (Scutellaria, Peony, and Cinnamon Twig Decoction with Bitter Wine) states: "Take one sheng warm, and mental restlessness should occur. If the mental restlessness does not cease, it is due to the obstruction caused by Ku Jiu." The term "obstruction" likely refers to the obstruction seen in morning sickness during pregnancy. The occurrence of persistent mental restlessness upon using this formula demonstrates this obstructive property.
Following the method for Huangqin Shaoyao Guizhi Kujiu Tang, it is stated: "One prescription uses 'Mei Jiu Xi' (fine wine vinegar) to replace Ku Jiu." Thus, "Mei Jiu Xi" is likely vinegar brewed from fine wine. Both "Zuo" and "Cu" were originally called "Xi". Hence, the position of "Xi Ren" (Official in Charge of Vinegar) can be verified in *Zhou Li*.
Gualou Xiebai Baijiu Tang (Trichosanthes, Macrostemon, and White Rice Wine Decoction).
In the above prescription, Baijiu (White Rice Wine) seven sheng.
Gualou Xiebai Banxia Tang (Trichosanthes, Macrostemon, and Pinellia Decoction).
In the above prescription, Baijiu (White Rice Wine) one dou.
The *Zhou Li · Jiuzheng Zhibian* mentions four types of drinks, the third being "Jiang" (fermented rice drink). Zheng Xuan stated: "Jiang is what we now call Jiangshui." Lu Deming's *Yinyi* notes: "Pronounced 'zai' (repeated sound)." The commentary explains: "This Jiang is also a type of alcohol, hence the character includes the radical 'You' (wine vessel)." Shen Kuo noted: "Rice juice mixed together was called Jiang in the Han Dynasty." Xu Shen's *Shuowen Jiezi* annotates the character "Jiang": "Jiang is sour Jiang water." The original form is "𨣎", phonetic component "Sheng". It is now written as "Jiang". Another annotation for "𨣎" states: "𨣎 is sour Jiang water," composed of the radical "You" and phonetic component "Zai". *Bowei* states: "𨣎 is Jiang." Yan Shigu also stated: "𨣎 is Jiang." *Liji · Neize* states: "Jiang water is abundant." Zheng Xuan annotated: "The character 'Jiang' is written as 'Zuo 𨣎'." Whether referred to as "𨣎 Jiang", "Zuo Jiang", or "Bai 𨣎", these are all types of Jiang prepared by the official in charge of wines. *Qianjin Fang* writes "Baijiu" as "Bai Jiang" or "Bai 𨣎 Jiu". *Waitai Miyao* agrees. However, this refers specifically to the "Baijiu" in the aforementioned formulas. It is called "Jiu" (wine) because its brewing method is largely similar to that of wine. Furthermore, since it was managed by the Jiuzheng official, it is called "Baijiu" or "Bai 𨣎 Jiu". "Baijiu" is likely an abbreviation of "Bai 𨣎 Jiu". Li Shizhen recorded "Jiangshui" in *Bencao Gangmu · Dishui Lei*. *Shiming* calls it "Suan Jiang", *Bingbu Shouji* calls it "Suan Jiangshui", and *Chanbao* agrees. Li Shizhen did not record "Baijiu", "𨣎 Jiang", or "Bai 𨣎 Jiu"; the mention of "Bai 𨣎 Jiang" is likely due to textual omission or error. In the supplementary recipe for Xiebai, Zhang Zhongjing's Gualou Xiebai Baijiu Tang is cited, along with *Qianjin Fang*'s Gualou Tang (which is Zhang Zhongjing's Gualou Xiebai Banxia Tang, where Baijiu is written as Bai 𨣎 Jiang). Although names like "Baijiu" and "Bai 𨣎 Jiang" appear, they are not included in this section because the author was unaware of Zhang Zhongjing's intention in using "Baijiu". He was a folk physician who merely favored the statements of herbalists and is not worthy of severe criticism. He annotated the character "𨣎" saying: "𨣎, pronounced 'zai', means sour Jiang." This shows he knew "𨣎" meant sour Jiang but did not know that "Jiangshui" was equivalent to "Baijiu".
Note: "Baijiu" refers to "Jiangshui" recorded in *Daguan Bencao · Yushi Bu*. The *Zhou Li · Jiuzheng Zhi* clarifies this. Therefore, "Bai 𨣎 Jiang", "Bai 𨣎 Jiu", "Baijiu", as well as "𨣎 Jiang", "Jiang 𨣎", "Zuo Jiang", "Suan Jiang", and "𨣎 Jiu", are all aliases or abbreviations of "Jiang". The brewing method is detailed in Chen Jiamo's *Bencao Mengquan*, which Li Shizhen also adopted. However, the method described there is incomplete, suggesting possible textual loss. Recently, I asked Wang Shengwu, a Chinese guest, who stated: "Baijiu is 'Bai 𨣎 Jiang', which is the thick juice of raw rice. One part juice is added to three parts water, mixed, to create Baijiu." The brewing method is as follows: Soak glutinous rice overnight, steam until cooked, cool to a suitable temperature, mix with white qu powder, place in a vat, keep warm with straw, and after three days, it becomes Jiang. Add water, and it becomes wine. The taste is sweet and bitter. Those made in October are called "October Bai" and are considered superior. Upon examination, this brewing method is identical to what our country calls "Tianjiu" (sweet wine). Some mature in one night, called "Jiming Tianjiu"; some take two to three days, called "Li Jiu". The methods are largely similar. Alas! The Qing dynasty...