A method for preparing a medicinal wine and a method for preparing a coarse liquor are provided to obtain traditional liquors with high quality by promoting fermentation using an apparatus for improving activity of water and a bubbling device at the same time, thereby satisfying preference of consumers as well as creating high value. In a method for preparing a medicinal wine from rice or glutinous rice through washing, hard-boiling rice, ferment mash, a first stage mash, a second stage mash, sterilization, seasoning and filtering, the first stage mash is a step of fermenting a fermentation object comprising 400g of cooked rice, 5g of malt, 7g of yeast, and 600 ml of treating water for an apparatus for improving activity of water and a micro-bubbler regarding 2kg of rice with a fermentation tank using the disinfected apparatus for improving water activity and the micro-bubbler with maintaining the temperature at 26-28 deg.C for 24 hours and treating the fermentation object directly using the disinfected apparatus for improving water activity and the micro-bubbler for 30-60 minutes, the second stage mash is a step of fermenting a fermentation object comprising 1,600g of cooked rice, 40g of yeast, 100g of washed and sliced cucumber, 100g of washed and sliced onion, 100g of washed and sliced garlic and 2,400 ml of treating water for the apparatus for improving activity of water and the micro-bubbler with maintaining the temperature at 22-24 deg.C for 8 days and treating it 1-4 time(s) for 30 minutes per time 1-4 time(s) during the fermentation, and a compressed material after the fermentation is primarily sterilized at low temperature for 10 minutes at a temperature of 65 deg.C, seasoned, filtered, put into a bottle and then secondarily sterilized at low temperature for 10 minutes at a temperature of 65 deg.C. A method for preparing a coarse liquor is characterized in that the steps of the washing, the hard-boiling rice, the ferment mash, the first stage mash and the second stage mash are same as the method for preparing the medicinal wine and a compressed material after the fermentation is manufactured using the treating water of the apparatus for improving water activity and the micro-bubbler and seasoned.
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