The benefits of ginseng wine are first reflected in the tonic effect on the human body. Known as the "King of Chinese Herbs", ginseng is rich in ginsenosides, polysaccharides and other components, which can effectively improve the body's immunity and enhance resistance. For people who are weak and often feel tired, drinking ginseng wine in moderation can play a good tonic role, help restore physical strength, and improve physical condition.
Quanyang Spring, a natural mineral water and ginseng resources from Changbai Mountain, is brewed by the unique art of ginseng compound grain fermentation and compound distillation. With this innovation, we have successfully developed ginseng fermented liquor and obtained the national invention patent (patent number: ZL2009101193994) Become the first ginseng fermented wine brand in China.
The water source of Quanyang Spring Liquor is located in the Changbai Mountain area of Jilin Province, which is ranked as one of the world's three high-quality natural mineral water resources along with the Alps in Europe and the Caucasus in Africa. Quanyang Spring is only 36 kilometers away from Tianchi Lake in Changbai Mountain, with a daily gushing volume of 120,000 tons and a water temperature of 8 degrees Celsius all year round. The spring water is formed by the thousand-year cycle, adsorption and dissolution of deep volcanic rocks and basalts. This water is the mineral water of Changbai Mountains, natural, pure, pollution-free, high content of metasilicic acid, the age of this water is about 500,000 years, containing a variety of trace elements, the proportion is reasonable, the human body is easy to absorb, the taste is sweet, and it is conducive to health. 
Quanyangquan has created a new flavor type of liquor, ginseng flavor type, which fills the historical gap of non-representative flavor liquor in Changbai Mountain and even Northeast China. Our production process is unique and delicate: dried ginseng is ground into powder to make koji, and the fermentation process is carried out using fresh ginseng slices or grinding fresh ginseng into a pulp. The alcohol produced by fermentation penetrates into the ginseng tissue cells, exerts a dissolving effect, promotes displacement and diffusion, and is conducive to improving the leaching rate and leaching effect of ginseng nutrients. In the test of ginsenosides, it was found that the saponin content of fermented ginseng wine was 18 times that of soaked wine. The process of fermentation greatly increases the leaching of the beneficial components of ginseng. Therefore, the health advantages of Quanyang Spring Ginseng Fermented Wine are incomparable to other wines. People participate in the solid-state fermentation of grains together, and the aroma of wine and ginseng are perfectly integrated to form a unique ginseng fragrance. The wine has a long aroma, mellow taste, and a long and fragrant taste, which is endlessly evocative.