Fresh Mulberry Infused Wine

Why people make this wine

Mulberries — the small, juicy dark fruits of the mulberry tree — ripen in late spring to early summer and are typically available at Chinese or Asian grocers during the season. Traditional Chinese medicine has long valued the mulberry fruit for its sweet, cool nature and its ability to nourish the blood and fluids of the body, particularly benefiting the liver and kidneys. Folk practice in China and among Chinese communities has for generations involved soaking ripe dark mulberries in rice wine as a home tonic — primarily drunk by middle-aged and older adults as a general vitality and eye-health tonic. Long-term moderate use is traditionally associated with helping the hair retain its colour.

Nourilo is clear that this is a tonic in very small amounts — 2 tablespoons at a time, twice daily. It is not a drink to sip freely; the point is the slow infusion of the fruit’s beneficial properties into the wine over two weeks.

Method

1. Rinse the fresh mulberries gently with cooled boiled water (not tap water, to keep the jar environment clean). Drain thoroughly and pat dry — excess moisture can cause fermentation issues.
2. Place the mulberries into a clean, dry glass jar.
3. Pour in the rice wine (or grape wine) to cover the mulberries.
4. If adding rock sugar, add the crushed pieces now. Seal the jar. Gently tilt or rotate the jar every day or two to help the sugar dissolve.
5. Store in a cool, dark place for at least 2 weeks before drinking.
6. Drink 2 tablespoons twice daily. Do not exceed this amount.
7. Optional: after a few weeks, strain out the mulberries to extend the shelf life of the wine. The infused wine keeps well once strained.

Nourilo’s Tips

• Only use fully ripe, dark purple-black mulberries. Unripe or pale mulberries should not be used — they can cause digestive discomfort.
• Mulberry season is typically March to April. Fresh mulberries are available at Chinese or Asian grocers during the season; outside of season, you can use dried dark mulberries soaked in the wine, or even in osmanthus rice wine (gui hua chen jiu) for a flavourful variation.
• If you do not drink alcohol, Nourilo notes this wine is often used in cooking — a splash added to braised meat dishes brings excellent flavour.
• For a hair-darkening tonic using a non-alcoholic method, Nourilo has suggested buying readymade “He Shou Wu Black Sesame Paste” (首乌无糖黑芝麻霜) from health food stores and drinking a cup daily — useful for those who cannot or prefer not to drink wine.
• Rock sugar can be added to make the wine more palatable — about 75 g (75 g) for this quantity. Tilt the jar occasionally to help it dissolve.