The invention discloses a process for brewing ginkgo wine. The process comprises the following steps of: washing shelled ginkgo, picking out floating fruits and mildewed fruits, boiling the ginkgo for 40 to 60 minutes by adding water, airing, cooling, mechanically removing shells, picking, and crushing the full ginkgo kernels into powder by using a crusher; and performing dry steaming and sterilization on the ginkgo powder, cooling, adding rice-aroma yeast, performing saccharification for 24 hours at the temperature of between 20 and 40 DEG C, adding the rice-aroma yeast and a proper amount of water after the saccharification, performing fermentation for 9 to 10 days, and performing distillation to obtain the ginkgo wine with alcohol content of 30 to 38 degrees; and performing secondary distillation on the obtained ginkgo wine to obtain the 45 to 55 percent ginkgo wine. The wine yield is high, and the alcohol content is high; the wine is colorless, clear and transparent and has no sediment; the wine has specific ginkgo aroma and mellowness; the wine is velvet and unique style; and after the wine is stored for one year, the quality of the wine is better by observation.