The present invention relates to a method for aging a dried persimmon. More specifically, the method comprises: a step of exfoliating outer skin of a persimmon in a general method and drying the persimmon through a persimmon drying method for 50 or more days so as to prepare a well-dried persimmon； a flavor material preparing step of sorting, washing, and preparing live pine needles, edible and flavored petals, stems, and roots； a jar preparing step of washing, drying, and alcohol-disinfecting a separately prepared jar； a flavor material storing step of adding the washed and dried materials (petals, leaves, steams, grasses, and roots) to a lower part of the prepared jar； a step of spreading bamboos to overlap each other on the materials and spreading a non-woven fabric thereon so as to prevent the persimmon from being in contact with the flavor material； a step of putting the prepared dry persimmon on a non-woven fabric, and firstly spreading the washed and dried pine needles as thick as a thickness of a layer on which persimmons are put； a step of secondly putting persimmons on an upper side of the firstly put persimmons and a pine needle layer and repeatedly spreading pine needles, so as to fill the jar with persimmons； a step of covering, with Korean traditional paper, an entrance of the jar filled with repeatedly put persimmons and pine needle layers, fixing the Korean traditional paper by a rubber band, and covering the jar by a jar cap； and a step of putting and aging the jar filled with persimmons and pine needles in a storage. According to the present invention, a well-dried persimmon is aged by being contained in a jar along with pine needles, petals, leaves, and stems, so flavors are absorbed in the persimmon. Accordingly, flavor and tastes of the persimmon satisfy olfactory senses and gustatory senses, and a texture with tastes and flavors can be ensured.본 발명은 곶감 제조방법에 관한 것으로서, 더욱 상세하게는 통상적인 방법으로 외피를 탈피시킨 감을 곶감 건조 방법으로 건조하되 건조 과정에서 50일 이상 지난 잘 건조된 곶감을 준비하
