This study was performed to develop new processing methods and products from steamed ginseng with rice wine. The brownnes, turbidity and the total ginsenoside in ginseng were examined All the values of examined premonitory materials, intermediate products, coloring matters and turbidity were increased as the steaming continued The quantity of total ginsenoside was increased when the steaming with rice wine continued in A1 - A9($1^{st}$ traditional rice wine steamed red ginseng: $A1{~}9^{th}$ traditional rice wine steamed-red ginseng:A9). The quantity of ginsenoside-Rc, ginsenoside-Rd, ginsenoside-Re in Al were increased as the steaming continued. The quantity of ginsenoside-$Rg_2$ and ginsenoside-$Rg_3$ was increased when the number of steaming increased.