This invention discloses nutrious budded rice wine. Budded rice has abundant nutrition, trace elements, amino acids and bioactive substances. The budded rice wine is produced by: soaking rice in a certain amount of water, cooking, cooling, adding sake koji and a small amount of honey, fermenting, and extracting, aging and adding water. Since natural vatamins and trace elements such Se, Fe, Zn and Ca that are needed for human bodies in rice are preserved in the budded rice wine, thus the budded rice wine has a high nutrition value with a high nutrition absorption rate. Besides, the budded rice wine has a low cost and a special taste, and is good for consumers' health. |