Japan has invented a new technology for making nutritious health wines by using the sweet potato roots and stems as raw materials and adding appropriate amounts of sugar to make distilled spirits and fermented wines. Sweet potato stems, leaves, and roots contain natural VB1, VB2, VB6, VC, VE, VP, VK, niacin, folic acid, chlorophyll, and potassium, calcium, magnesium, lecithin, and mineral elements. Instead of cooking, it is ground into a paste, squeezed into juice, centrifuged or filtered, and fermented repeatedly with juice. Or the sweet potato leaves, stems, pieces (shredded) cooked as distilled spirits, due to the low sugar content of the root, leaves, stems, to promote the fermentation must be added to the amount of honey, supplement the yeast nutrient ammonium phosphate, magnesium sulfate, potassium chloride and other inorganic Salts, citric acid, etc. The production method is: according to 50% of the tuber, 25% of the raw materials of leaves and stems are grinded together, the juice is cooked, the sugar is added to the sugar by 20% per liter of raw material, 2.5g of yeast nutrition agent and sourness are added. 2.5g, PH6.0, fermentation at 25 °C, fermented wine containing ethanol 12%, VC9mg, VK1mg, pantothenic acid 1.3mg.