Mulberry, Southern Date, and Goji Berry Rice Wine

Why people make this wine

The entire mulberry tree has something to offer in Chinese food-therapy — the leaves, the branches, the root bark, and the fruit are all used. The fruit (mulberry berries) is particularly prized for its ability to nourish the liver and kidneys, support blood production, and brighten the eyes. Fresh mulberries make a wonderfully fragrant base for this tonic wine — steep them with goji berries and southern dates in rice wine and, after a month of quiet maturing in a glass jar, the result is a flavourful drink that makes a useful small tipple before dinner for those who experience blood deficiency patterns: tired eyes, dizziness, early-greying hair, restless sleep, or generalised fatigue.

Method

1. Wash the fresh mulberries gently. Soak and rinse the goji berries. Rinse the southern dates.
2. Arrange all the fruit together on a plate and steam over boiling water for 5–7 minutes.
3. Remove from heat and allow to cool completely — this is important: placing warm fruit into the wine will cause it to turn sour and spoil.
4. Once fully cooled, transfer the steamed fruit into a clean glass jar.
5. Pour rice wine over the fruit until the jar is approximately 90% full.
6. Seal and store in a cool, dark place. The wine will be ready to drink after approximately 1 month.
7. Serve a small amount before dinner as a tonic.

Nourilo’s Tips

This wine has a lovely natural sweetness and fruity aroma. The key step to get right is letting the steamed ingredients cool completely before adding the wine — warm fruit will cause the wine to ferment and turn sour. Drink only a small amount before meals; this is not meant to be consumed like a regular beverage. If fresh mulberries are out of season, use dried mulberries (about 75 g) with the same method.