The present invention relates to an orostachys japonicus fermented liquid excellent in antioxidant activity and a beverage composition including an orostachys japonicus vinegar effective ingredient and, more particularly, provides an orostachys japonicus vinegar preparation method including: an orostachys japonicus pretreatment step in which raw water of orostachys japonicus is collected and washed and foreign matter is removed a fermented liquid preparation step following the pretreatment step, in which the orostachys japonicus is used with sugar for a fermented liquid to be prepared a step in which alcohol fermentation is performed with yeast put in and with the sugar content of the fermented liquid adjusted to 20 to 24 brix an orostachys japonicus wine dilution step in which alcohol-fermented orostachys japonicus wine is diluted with purified water put in a vinegar starter fermentation step in which fermentation is performed with brown rice and soup mixed a step in which vinegar starter ripening and dilution are performed by the vinegar starter being filtered, ripened for 30 days, and diluted with purified water a mixing step in which the diluted orostachys japonicus wine and the diluted vinegar starter are mixed an orostachys japonicus vinegar fermentation step in which final fermentation is performed on the mixed orostachys japonicus wine and an orostachys japonicus vinegar fermentation step and provides an orostachys japonicas fermented liquid, orostachys japonicus vinegar, and a beverage composition containing an orostachys japonicus vinegar effective ingredient prepared by the same.COPYRIGHT KIPO 2016본 발명은 항산화 활성이 우수한 와송 발효액 및 와송식초 유효성분을 포함하는 음료 조성물에 관한 것으로, 더욱 상세하게는 와송의 원물을 채취, 새척하여 이물질을 제거하는 와송 전처리공정, 전처리공정의 와송을 설탕과 함께 발효액을 제조하는 발효액제조공정, 발효액을 20~24brix로 당도를 조절하여 효모를 넣어 알코올 발효하는 공정, 알코올 발효한 와송 와인을 정제수를 넣어 희석하는 와송와인 희석공정, 현미밥과 국을 혼합하여 발효하는 종초발효공정, 종초를 걸러 30일 숙성하여 정제수로 희석하는 종초 숙성·희석하는 공정, 희석한 와송와인과 희석한 종초를 혼합하는 혼합공정, 혼합된 와송와인을 최종 발효하는 와송식초 발효공정, 와송식초 발효공정을 포함
