Buckwheat wine is fermented with buckwheat as the main raw material and high-quality miscellaneous grains such as millet. It is rich in glucose, various amino acids, organic acids, polysaccharides and other components, and physiological functional factors such as rutin, quercetin and D- chiral inositol are added. It has many bioactive substances such as anti-oxidation, regulating blood sugar and preventing cardiovascular diseases.
Tartary buckwheat tastes bitter, flat and cold. "It can strengthen the stomach and replenish qi, nourish the mind and benefit the eyes and ears, and practice the five internal organs." It is also rich in tartary buckwheat yellow holes, cellulose, vitamins and various minerals. It is a wild, original ecological, natural and pollution-free alpine drink. Tartary buckwheat wine is golden in color, slightly green, clear and transparent. Alcohol: 45%, natural fragrance, pure color, flavor, original flavor, slightly bitter, sweet, no head, no fever, no liver damage, dry mouth and no drowsiness after drinking. Drinking tartary buckwheat wine regularly and moderately can prevent diabetes, hyperlipidemia, coronary heart disease and rheumatism. And has the effects of strengthening bones and muscles, strengthening spleen and stomach, expelling wind and removing dampness, and strengthening kidney qi.