The main raw material of Hakka Niang wine is rice or corn, which is fermented by pure koji and natural microorganisms. It contains more than 40% glucose, rich in vitamins, amino acids and other nutrients, and has the effects of promoting qi circulation and nourishing blood, dredging meridians, enriching blood and generating blood, and moistening lung.

After Hakka Niang wine is brewed, it tastes sweet and mellow, and the nutrients are more easily absorbed by the human body, which can stimulate the secretion of digestive glands, stimulate appetite and help digestion.

Hakka Niang wine also has the effects of refreshing, quenching thirst and relieving summer heat, promoting blood circulation and moistening skin.

Regular moderate drinking can relax muscles, promote blood circulation, have a rosy complexion and prolong life.