Mulberry leaves have good effect on health and can be used for both food and drug. The production technology of a rice wine with frost mulberry leaves was studied and the optimum producing conditions were as followed: the fermentative strain Mauri yeast, the steam pretreatment time 3 min, surface areas 0.02~0.08 cm2 and addition amount of frost mulberry leaves 0.01 g per g rice before fermentation. Under these conditions, the polyphenolic compounds contents, free amino acid contents and DPPH free radical scavenging rate of frost mulberry leaves rice wine was 0.11 mg/mL, 2.72 mg/mL and 92.26%, respectively. These results indicated that frost mulberry leaves rice wine possessed high nutritional value, had promising prospects for further development and thus might provide scientific basis on the exploitation of the abundant resources of mulberry leaves.