A method of brewing a litchi (lychee) nutritive wine comprises (i) selection and processing of raw materials: clean fresh litchi and dry in air, peel off the skin, denucleate the litchi and cut up pulp； husk selected walnut and remove the impurities； remove impurities of sesame and sorghum； (2) fermentation: mix the processed sorghum, litchi, sesame and walnut prepared in step (1)； place them into a fermentation cylinder and mix them with notopterygium； ferment the mixture at a temperature of 20-35oC for 60-80 days； after the fermentation process, remove the wine tears； (3) ageing: place the brewed wine in step (2) into a ceramic wine reservoir and age the mixture at a temperature of 10-15oC for 6-12 months； (4) blending: blend the aged brewed wine from step (3) with a base liquor in appropriate proportions； (5) filtering and filling: degerming the blended wine with a millipore filtration (pore size of the membrane being 0.10-0.22µm)； conducting the filling process in an aseptic environment to obtain the nutritive litchi wine. Preferably the base liquor is a distilled base liquor made up of rice, sticky rice, corn, wheat and sorghum, wherein the volume ratio of the ageing brewed wine and base liquor is preferably 1:4-7:3. Preferably the mass percent of the raw materials are 40-70% sorghum, 20-40% litchi, 5-10% sesame and 5-10% walnut. Preferably the notopterygium accounts for 4-8% of the total mass of raw materials.
