PURPOSE: To obtain a longan (Nephelium longanum) wine having peculiar sweetness and aroma by inoculating fruits comprising longans with a wine yeast and subsequently culturing the yeast for the fermentation of the fruits.

CONSTITUTION: Fruits comprising longans are inoculated with a wine yeast and subsequently cultured for the fermentation of the fruits to obtain a longan wine. Since the saccharide content of the longan is limited a saccharide is supplied for the wine, which is preferably exemplified by sucrose, glucose, fructose and maltose.