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.

Bro Niu 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.

Who it suits / who should be cautious

• Middle-aged and older adults with liver-kidney deficiency patterns: fatigue, dull vision, early greying hair, anaemia, or rheumatic joint pain
• Also noted as suitable for those with anaemia and wind-damp joint aches
• Not suitable for children
• Not suitable for pregnant women
• Not suitable for those who cannot consume alcohol (liver disease, certain medications, etc.)
• Unripe mulberries must not be used — they contain trypsin inhibitors that can interfere with protein absorption and irritate the digestive tract
• Even fully ripe mulberries are mildly cooling; those with a cold constitution or weak spleen and stomach should not eat large amounts of the fruit itself
• Small children and those with weakened spleen should note that mulberries can reduce iron and calcium absorption if consumed in excess

Why these ingredients (the food-therapy logic)

• Fresh dark mulberries (sang shen, 桑椹): Classified as sweet and cool in Chinese medicine. Traditionally associated with nourishing liver and kidney yin, enriching the blood, calming the mind, brightening the eyes, lubricating the bowel (mildly), and — with long-term use — helping preserve hair pigmentation. Dark purple-black mulberries are considered more potent than pale white ones. Mulberries are also known as “wen wu shi” (文武實) in classical texts.
• Rice wine / glutinous rice wine (mi jiu, 糯米酒): Used as the infusion medium. Alcohol draws out the fat-soluble and water-soluble compounds from the fruit. Glutinous rice wine (around 17% ABV) is milder and more pleasant to drink; white rice wine (around 29%) extracts more strongly. White grape wine also works well as a substitute, and Bro Niu notes it gives a pleasant flavour.

Ingredients (1 jar / about 14–16 servings)

Ingredient	Amount	Notes
Fresh ripe mulberries (dark purple-black)	4 liang (~150 g)	Rinse with cooled boiled water only; drain completely
Rice wine or glutinous rice wine	8 liang (~300 ml)	White grape wine also works
Rock sugar (optional)	~2 liang (~75 g)	Add if you want a sweeter, more palatable result

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 (about 30 ml) 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.

Bro Niu’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, Bro Niu 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, Bro Niu 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 2 liang (75 g) for this quantity. Tilt the jar occasionally to help it dissolve.

Community questions answered (selected)

• Q (Sandy): After the mulberries have soaked, should I strain them out? Bro Niu: You can strain them out — the wine will keep longer that way.

• Q (maggie): Can I use white grape wine instead of rice wine? Bro Niu: Yes, white grape wine works very well and gives a nice flavour.

• Q (Jane): Why can’t unripe mulberries be used? Bro Niu: Unripe mulberries contain trypsin inhibitors that interfere with protein digestion and absorption, and can cause digestive discomfort. Even fully ripe mulberries should not be eaten in large amounts by children or people with a cold spleen constitution — they can reduce iron and calcium absorption.

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Published March 12, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.