Wine is not only rich in nutrition, but also rich in nutritional value. Liquor is different from rice wine, beer and fruit wine. Except for a very small amount of sodium, copper and zinc, there are almost no vitamins, calcium, phosphorus and iron, only water and ethanol (alcohol). Traditionally, liquor has the functions of promoting blood circulation, dredging veins, stimulating appetite, eliminating fatigue, cultivating sentiment, making people light, dispelling cold and refreshing. Drinking a small amount of low-alcohol liquor can dilate small blood vessels, promote blood circulation and delay the deposition of lipids such as cholesterol on the blood vessel wall, which is beneficial to the circulatory system and cardiovascular and cerebrovascular diseases.

The wine in China is different from the wine in the west, and the difference lies in the different production methods. Our wine adopts multi-mode fermentation, saccharification and fermentation are carried out at the same time, while western wine is fermented first and then saccharified. We are solid, and their phenols are very few, which can only be brought out through final soaking and storage.

The scientific value of oriental liquor is very unique. Liquor has a unique health-preserving effect and is rich in organic acids, unsaturated fatty acids, heterocyclic compounds and terpenes. If you drink it in moderation, it is good for your health.