Using uncooked Qu as saccharification and fermentation starter, Baijiu was produced with uncooked red bean and rice as raw materials.Based on the single-factor tests, the impacts of ratio of red bean to rice, ration of material to water, inoculums concentration, and fermentation temperature on sensory score were investigated.The corresponding mathematical models were established by Box-Behnken design.The results showed that the optimal fermentation conditions were determined as follows: material ratio of 1∶2.9 (g∶g), material/water ratio of 1∶3(g∶mL), inoculums concentration of 2.1% and fermentation temperature of 29 ℃.Under the optimized conditions, the sensory evaluation of red bean rice wine was 90.9.