酿酒坊展示了客家人酿制米酒的过程。客家糯米酒又称客家酒酿，是一种传统名酒，客家人利用糯米，通过洗净、浸泡、沥水、蒸制、淋水、发酵等工艺酿造出的一种水酒。客家糯米酒在刚酿好时呈蜂蜜色味甘甜，但当酿好的酒陈的时间长了以后酒又会呈暗红色，其色浓厚味道香醇，是客家人待客之上品。

The wine making workshop shows the process of Hakka people brewing rice wine. Hakka glutinous rice wine, also known as Hakka wine, is a kind of traditional famous wine. Hakka people use glutinous rice to make a kind of water wine by washing, soaking, draining, steaming, watering and fermentation. Hakka glutinous rice wine is honey colored and sweet when it is first brewed, but it will be dark red when it is aged for a long time. It has strong color and mellow taste, which is the best Hakka hospitality.

醸造所では、客家世代によるライスワインの醸造過程を示しました。客家もち米酒（もち米で作る甘口の黄酒）は客家酒醸（甘酒）とも呼ばれて、伝統的に有名なお酒です。客家世代は、もち米を使用して、洗浄、浸漬、水切り、蒸し、水やり、発酵などの技術を通じて醸造されたお酒の一種です。客家もち米酒は、醸造したばかりの時に蜂蜜色で甘みがありますが、醸造した時間によって熟成すると、色が濃い赤になり、味わいも濃厚になり、客家のおもてなしの上品です。

양조방은 객가들이 막걸리를 만드는 과정을 보여 줍니다. 객가 찹쌀주는 또 객가술로 부르며, 전통적으로 유명한 술입니다. 객가인들은 찹쌀을 사용하여 씻고, 담그고, 물기를 빼고, 찌고, 물을주고, 발효시켜 물주를 끓입니다. 객가 찹쌀 술은 방금 끓였을 때 꿀색이고 달콤하지만, 양조된 술이 오래 숙성되면 술이 다시 흑적색으로 변하고, 색깔이 짙고,맛이 향기로무며, 객가인들이 고객을 초대하는 상등품입니다.