In order to solve the problem of thin aroma and taste inharmonious of rice wine brewed by uncooked material method, Zanthoxylum bungeanum seed, Siraitia grosvenorii, mint and other materials compounding method were used to brew rice wine in order to provide a reference for the development and utilization of high-quality compound rice wine with uncooked material method. Using sensory evaluation and alcohol content as investigation indexes, the optimum fermentation parameters of compound rice wine with uncooked materials method were determined by single factor tests and response surface experiments. The results showed that when 3.0% Zanthoxylum bungeanum seed powder, 4.0% Siraitia grosvenorii powder, 4.0% mint leaves powder, 1.0% koji and 200% pure water were added to glutinous rice, the compound rice wine with 88.9 score of sensory evaluation, and 9.05%(vol) alcohol could be obtained after fermenting for 18 days at 28.2℃. The compound rice wine developed in this experiment has bright white transparency, fragrant with the aroma of plants harmony and mellow taste. The contents of limonene and linalool were 5.79 and 3.34 mg·L^-1, respectively, and the physical and chemical indexes and health indicators of the compound rice wine conformed to the standard of "Green food- rice wine", which can save 10.2% energy compared with the traditional way of making rice wine and provide a theoretical basis for industrialized production.