Abstract: The fuzzy synthetic evaluation method was applied to determine the sensory quality of the Hongqu rice wine brewed with Monascus sp. The appearance, aroma, taste, and characteristics of the wines were the criteria used in classifying them into 5 grades, i.e., superior, fine, qualified, unqualified, and inferior. The M (·, +) operator was selected to establish the fuzzy synthetic evaluation index and model. According to the degree of association based on the weighted ranks, 12 Hongqu rice wines were judged to be in the fine grade, 18 in the qualified grade, and 2 as unqualified. Total acid content in the wine was found to be a critical element affecting the sensory quality. The applied evaluation method was considered a scientific and reliable tool in producing quality Hongqu rice wine.