Sophora japonica wine is characterized by containing many trace elements beneficial to human body, such as rutin and heptyloside. The wine is golden and crystal-clear, the Sophora japonica is fragrant, clear but not light, thick but not bright, with a soft and sweet taste and a long aftertaste, which is not better than that of Huang Yue.

Sophora japonica fragrant wine is made by mixing Sophora japonica and distiller's grains for 40 days, then removing the green buds of each newly opened Sophora japonica and soaking it for 180 days.