The hascup-berry is a typical fruit adapted to cold climates as is Hokkaido's. Its juice has the unique characteristics of vivid color and tart taste. In this study, a method was developed of making wine from pure hascup-berry juice. The key point of this method is partial elimination of the organic acids from the juice with anion-exchange resin treatment. The processed juice was fermented satisfactorily. Citrate and malate which were major components of organic acids were efficiently eliminated with the treatment. Using this method, we achieved a pure, mild hascup wine.