Basi wine is made by fermenting boiled, freshly extracted, sugar cane juice. The juice is then boiled in vats and stored in earthen jars. Once it has been cooled, flavorings made of ground glutinous rice and duhat (java plum) bark or other fruits or barks is added. A dried powdered starter is used to start the fermentation. The mixture is left for up to three months to ferment and up to one year to age. The final product is a light brown color and has a sweet and a sour flavor.