Abstract: Using fermentation method to manufacture Lentinula edodes wine was studied. Adjusting sugar content and acidity, would lead to fulfill fermentation. The optimum technique parameters and fermentation conditions were determined by orthogo- nal test. Brewing Lentinula edodes wine by strain domestication and low temperature fermentation and low temperature ripening technique, would produce pure flavor, body feeling and full of nutrition. This opened a new road for the use of Lentinula edodes.