Buckwheat and millet are fermented to make them rich in glucose, amino acids, organic acids, polysaccharides and other components. At the same time, rutin, quercetin, D- chiral inositol and other physiological functional factors are added, which has many bioactive substances such as antioxidation, blood sugar regulation and cardiovascular disease prevention.

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, cellulose, vitamins and various minerals, and is carefully brewed by alpine tartary buckwheat and Bashan spring water through traditional techniques. 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% alcohol, natural fragrance, pure color and fragrance, original flavor, slightly bitter, sweet and refreshing. After drinking, people do not look up, dry, hot, pro-liver, dry and sleepy. 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.