Konjaku rice wine was prepared by using broken rice and konjaku powder based on traditional techniques. The effect of the addition amount of konjaku powder, the addition amount of distillers yeast, fermentation temperature and fermentation time on sensory evaluation was investigated by single factor and orthogonal experiments. The results showed that the optimal manufacture process was addition amount of konjaku powder 4%, addition amount addition amount of distillers yeast 1.0%, fermentation temperature 30℃，and fermentation time 72h. The total sugar content was 325.68mg/mL, pH value3.27, soluble solids content 10.40%, alcoholic strength 5.47%.