It is intended to provide a fermented drink being free from sweet aftertaste and having little off-flavor by using a method which scarcely affects the major flavor characteristics and is highly acceptable to consumers. The content of metabolizable trioses in a raw fermentation liquor or a fermentation liquor is controlled so that the unmetabolized sugars remaining during the fermentation step do not mainly comprise trioses. More specifically speaking, the content of trioses in the metabolizable sugars contained in the raw fermentation liquor is regulated to 25% by weight or less and then the fermentation is performed.
