The production process includes: raw material processing, steaming, cooling, distiller's yeast saccharifying, fermenting, distilling, mixing, sealing, brewing, secondary mixing, sterilizing, clarifying and packing; in which "chungen" yeast is used as saccharifying agent, its consumption is reduce from 10% to 0.3-0.5%, owing to the low temp. for sterilizing, effective components and color of the wine are preserved, it is transparent and stable, there is no rancidity at summer season.