Almost all ethnic groups can brew soju with different flavors and qualities. In addition to the above wines, Dong Palm Tree Heart Wine and Nenbaogu Steamed Wine of Lahu nationality in southern Yunnan have unique raw materials. Generally speaking, the brewing of ethnic shochu has the following common points:

1. Fermented koji is generally a homemade local koji, and the difference in flavor and quality of shochu is largely caused by the difference in local koji.

Secondly, in the process of brewing soju, there are quite strict requirements on the water used for soaking raw grain and steaming and baking rice. It is the consensus of all ethnic groups that only good water can brew good wine. Where there is good wine, there are beautiful mountains, clear springs and clean streams.

Third, the steaming and baking instruments are basically the same, and the brewing procedures are generally similar. A small pot, a small stove and a small tune bake small wine, and a steamer makes good wine.