Depending on region, barley, wheat, or corn may be used; spices can also be added. Dried and ground shiny-leaf buckthorn leaves are used for fermentation.
The choice of grain depends on the region, with possibilities including oats, rye, or rice, as well as the addition of spices. Buckthorn leaves, particularly those that have been dried and ground into a fine powder, are an essential component in the fermentation process.