1. Rich in amino acids: Besides ethanol and water, the main components of yellow rice wine also contain 18 amino acids, of which 8 are essential for human body and cannot be synthesized. The content of these eight amino acids in yellow rice wine is one to several times higher than that in the same amount of beer and wine.

2. Digestibility: Yellow rice wine contains dextrin, maltose, glucose, lipids, glycerol, higher alcohols, vitamins, organic acids and other nutrients that are easily digested by human body. After the storage of these ingredients, yellow rice wine will eventually become a low-alcohol beverage with high nutritional value.

3. Jin Shu promotes blood circulation: Yellow rice wine tastes bitter, sweet and pungent. Drinking yellow wine in winter can promote blood circulation, dispel cold, dredge meridians, effectively resist cold stimulation and prevent colds. Moderate drinking is helpful to blood circulation, promote metabolism, nourish blood and beautify.

4. Beauty and anti-aging: Yellow rice wine is a good source of B vitamins, and vitamins B 1, B2, nicotinic acid and vitamin E are all very rich. Long-term drinking is beneficial to beauty and anti-aging.