My family has been making wine with prunes for many years. It's all about selecting good prunes, and wolfberries, washing them and adding them to shochu, with the prunes accounting for about one-third to one-half of the volume of the shochu. Then it is sealed and soaked for more than half a year. The more aged the better.

When you have a stomach ache, just drink a little prune wine to stop the pain, stop diarrhea, and get rid of the cold.