Abstract: Using sticky rice as a medium for Morehella esculenta mycelium culture, the culture product of Morchella esculenta was made into a new kind of rice wine, so as to enhance the nutritional value of rice wine.According to the content of alcohol and sensory evaluation, the experiment results showed that the culture condition of Morchella esculenta were: 45 g of rice and 40 m L nutrient solution liquid, initial p H7, incubation temperature 26℃, the cultured time 6 day.The optimal fermentation conditions of Morchella esculenta rice wine were: the koji concentration 2.0%, fermentation temperature 28℃, the yeast inoculum concentration 2.5%, fermentation time 4 days. The alcohol content of the Morchella esculenta rice wine reached the highest 10.9% vol.It was a kind of unique flavor, nutrientrich new wine.