The method contains the following steps. In step A, supersonic waves are applied to Mountain Litsea fruits for excitation and sterilization. In step B, the inferior fruits and the cleaning water are removed from the water tank, placed in a fermentative tank, and left for fermentation. After the fermentation, a pressing and separation process is conducted. In step C, the superior fruits are placed in a separate fermentative tank for fermentation into mofetil alcohol. In step D, the superior fruits are alternatively mixed with pure water, crushed, and placed in a boiler for aging and sterilization. Then the crushed and aged fruits are placed in yet another fermentative tank with pure water for fermentation. After the fermentation, a pomace separation process is conducted. The separated pomace becomes a Mountain Litsea wine lees, whereas the separated water becomes a Mountain Litsea enzymatic liquid.
