The invention relates to the technical field of wine brewing, and particularly speaking, relates to a making method of Qingyi wine. The making method comprises the following steps of selecting a pottery jar, and adding fresh wine into the pottery jar; soaking sorghum, then carrying out predistillation, water covering and redistillation on the sorghum, adding saccharomyces cerevisiae into the sorghum, and then carrying out saccharification treatment; filling up by utilizing a cloth bag, then putting the cloth bag into the pottery jar, into which the wine is already added, for soaking, and after the soaking, the wine is sealed and stored in an original jar to carry out sedimentation treatment; after sedimentation, taking a supernatant fluid to another jar to carry out secondary sedimentation for 3 months, after the sedimentation is completed, adding bentonite into the another jar, uniformly mixing an obtained mixture, then carrying out the sedimentation for 2 weeks once again, taking the supernatant fluid to carry out rough filtration, after the rough filtration, standing filtrate, freeze-storing the Qingyi wine subjected to the rough filtration for one week, and then carrying out refined filtration, so as to obtain a finished product. The Qingyi wine made by the method is high-quality wine produced by further adopting a special process to sufficiently extract beneficial fragrant components in a sorghum raw material and a fermented grain thereof on the basis of the process of conventional Sichuan-method Xiaoqu fen-flavor white spirit and then being subjected to a storage process.