The invention relates to a brewing process of rice wine. The brewing process comprises the following steps: adding a herbal distiller's yeast obtained through mixed fermentation of the herbal raw materials (including herba gerberae piloselloidis, herbal Indigofera bungeana Walp., folium betulae luminiferae, caulis et folium fici tikouae, leaves of Rubus hirsutus Thunb.[R. thunbergii Sieb. et Zucc.], leaves of Cassia occidentalis L., herba polygoni salicifolii, herba melastomatis dodecandri, herba et radix paederiae scandentis, leaves of actinidia fulvicoma hance, leaves of actinidia eriantha benth, caulis et folium gaultheriae yunnanensis, leaves of Lyonia ovalifolia (Wall.) Drude, and leaves of Juglans regia L.), and rice bran, sticky rice flour and wheat bran into rice after soaking, steaming and cooling, and carrying out uniformly mixing; and saccharifying the rice uniformly mixed with the herbal distiller's yeast, carrying out fermentation, and carrying out distilling, thus completing the brewing. With the adoption of the brewing process, the problems that the Hmong's rice wine is insufficient and instable in aroma, and poor in mouthfeel are solved, the comprehensive quality including the aroma and the mouthfeel of the brewed rice wine is greatly promoted, the rice wine has no acidic odor or deterioration after long-term storage, and the longer time the rice wine is stored for, the mellower the rice wine is.