Fresh Mulberry Tonic Wine

Why people make this wine

When mulberries come into season — those plump, deep-purple or red-brown berries that appear for only a brief window each year — it is the perfect time to make a batch of this tonic wine. Mulberries are one of the most highly regarded fruits in Chinese food therapy for liver and kidney yin nourishment. They are associated with the cluster of symptoms that in Chinese medicine point to a depleted liver-kidney yin pattern: dizziness, tinnitus, insomnia, hair that is going grey too early, and a persistent dry quality to the throat, eyes, or cough. Macerating the cooked fruit in rice wine extracts the active compounds and preserves them; a small daily measure keeps the benefits working steadily over weeks. The taste is pleasant — gently sweet, fruity, and warming.

Method

1. Rinse the fresh mulberries under cold water and drain well. Even fresh fruit can harbour insect larvae invisible to the eye, so a brief gentle heat step is important for safety.
2. Place the mulberries and brown sugar in a glass pot or clay pot; add no water.
3. Simmer over low heat for 10 minutes, stirring gently.
4. Using a coffee filter or fine strainer, press the juice and pulp through into a clean glass bottle.
5. Pour in the rice wine or osmanthus wine.
6. Seal and leave to macerate for 2–3 days before drinking.
7. Take 10–15 mL per day (roughly 2–3 teaspoons). Do not exceed this amount.

Nourilo’s Tips

An alternative, more thorough method: after the brief simmer, allow the mulberry mixture to cool completely, then pour it into the glass bottle with all the solids included and add the wine. After 3 days, strain out the solids and store the clear wine — this method extracts more compounds and the result is considered more potent. This tonic is particularly associated with lower-limb joint aching, lower back pain, and urinary difficulty. For those with cold hands and feet (qi-blood deficiency alongside liver-kidney yin deficiency): adding dried longan flesh (yuan rou / long yan rou) to the maceration adds a warming and blood-nourishing dimension. Fresh mulberries are generally available in spring (May to June); deep-purple dried mulberries are available year-round at Chinese or Asian grocers and can be substituted — steam them briefly for 7 minutes, allow to cool, then macerate in wine for 2 weeks.