Disclosed are a black rice sprouting liquid having an excellent anti-inflammatory effect through low-temperature treatment and room-temperature treatment of water used when black rice is sprouted, and a manufacturing method of the black rice sprouting liquid. The black rice sprouting liquid is obtained by performing low-temperature treatment on water used when black rice is sprouted in an open container at a temperature ranging from 1 °C to 5 °C for 1 day to 10 days, and then performing room-temperature treatment on the resulting water in the open container at a temperature ranging from 10 °C to 30 °C for 30 days to 210 days.
