The present invention relates to a method for preparing a black ginseng beverage, and a black ginseng beverage prepared thereby. In particular, the method for preparing a black ginseng beverage comprises: a sorting step (S100) for harvesting, washing, and sorting fresh ginsengs； an immersion step (S200) for immersing the washed fresh ginsengs in grape juice and an antibrowning agent； a permeation step (S300) for taking out the fresh ginsengs immersed in the grape juice and the antibrowning agent and causing components of the grape juice and the antibrowning agent to penetrate into the fresh ginsengs； a steaming step (S400) for steaming the fresh ginsengs impregnated with the components of the grape juice and the antibrowning agent； a sulfur smoking step (S500) for treating the steamed fresh ginsengs with sulfur smokes； a first drying step (S600) for drying the sulfur-smoked fresh ginsengs； a washing step (S700) for washing the dried fresh ginsengs with one or more acids selected from among acetic acid and citric acid； a fermentation preparation step (S800) for preparing rice straws sprayed with Bacillus subtilis leachate and culture fluid for fermenting the washed fresh ginsengs； a fermentation step (S900) for mixing the fresh ginsengs with the rice straws sprayed with the Bacillus subtilis leachate and culture fluid, and fermenting the same to black ginsengs by maintaining uniform temperature and humidity； a second drying step (S1000) for drying the fermented black ginsengs with cool air currents； and a black ginseng beverage preparation step (S1100) for preparing a black ginseng beverage by using the fermented black ginsengs. The present invention produces black ginsengs by drying, aging, and fermenting harvested ginsengs, and thus can produce black ginsengs fermented at a low cost, and since the fermentation is promoted by beneficial bacteria, the black ginsengs thus produced contain an abundance of nutrients.COPYRIGHT KIPO 2020본 발명은 흑삼음료의 제조방법 및 이에 의해 제조된 흑삼음료에
