Myrica rubra wine is a very famous fruit wine. Its efficacy and function lie in relieving summer heat, so it is suitable for drinking in summer.

Myrica rubra wine can eliminate moisture in the body, relieve cough and promote digestion. Myrica rubra wine can also quench thirst and is very helpful for digestion. Eating bayberry itself has many benefits to human blood vessels, which can reduce blood fat, purify blood vessels and prevent cancer.

So is the wine made by bayberry. Myrica rubra wine can also stimulate intestinal peristalsis and help to eliminate harmful substances in the body. It has diuretic, kidney tonifying and anticancer effects.

Myrica rubra wine is sweet and contains glucose, fructose, citric acid, malic acid and various vitamins. As early as the end of the Yuan Dynasty, the ancients knew to prepare Yangmei wine. According to Compendium of Materia Medica, Myrica rubra has the effects of "promoting fluid production to quench thirst, regulating five internal organs, cleaning the stomach and intestines, and eliminating annoyance and evil spirits", which is really a good product for all ages.

Myrica rubra wine has unique taste, rich aroma and mellow taste. Mainly to prevent heatstroke and relieve mild summer heat, not suitable for symptoms such as summer heat attacking heart camp and liver wind moving. Myrica rubra wine can balance acid and alkali and keep healthy harmoniously. Myrica rubra fruit wine is a kind of strongly alkaline food, and the final products of human metabolism are high in cations such as potassium, calcium, magnesium and sodium, which can effectively balance the acidic substances such as nitrogen, chlorine, sulfur and phosphorus contained in staple foods such as meat, rice and bread, achieve acid-base balance and improve health.