Disclosed are an Allium tuberosum drink and a method for manufacturing the same. In an embodiment, the Allium tuberosum drink comprises a solid Allium tuberosum extract extracted from a liquid Allium tuberosum extract extracted by heating, pressing and filtering Allium tuberosum which has been washed and has been subject to water removal from the surface thereof, and refined water in which the solid Allium tuberosum extract is dissolved. The liquid Allium tuberosum extract has a pH level in a range of about 4 to about 6, and a total acid level in a range of about 0.1-0.65 %(w/v) and the solid Allium tuberosum extract solid has a Brix level in a range of about 4.5 to about 6.0. In another embodiment, the manufacturing method comprises the following steps: extracting a liquid Allium tuberosum extract from Allium tuberosum which has been washed preparing a supplemental additive to control inherent taste and flavor of the liquid Allium tuberosum extract and mixing the liquid Allium tuberosum extract and the supplemental additive to produce an Allium tuberosum drink. The step of extracting the liquid Allium tuberosum extract comprises : an Allium tuberosum washing step of preparing the Allium tuberosum and washing the prepared Allium tuberosum with water an Allium tuberosum drying step of drying the Allium tuberosum to remove the water remaining on the surface of the Allium tuberosum in the Allium tuberosum washing step an Allium tuberosum feeding step of feeding the Allium tuberosum into a press machine after the Allium tuberosum drying step and a liquid Allium tuberosum extracting step of operating the press machine to heat, press and filter the Allium tuberosum fed to the press machine rottler and to extract the liquid Allium tuberosum.COPYRIGHT KIPO 2016부추음료 및 그 제조방법이 개시된다. 일 실시 예에 있어서, 상기 부추음료는 세척 후 표면의 물기를 제거한 부추를 가열한 후 압착 및 여과하여 추출한 부추추출액으로부터 추출된 부추추출액 고형분 및 상기 부추추출액 고형분이 용해되는 정제수를 포함한다. 상기 부추추출액은 약 4 ~ 약 6의 pH 및 약 0.1 ~ 약 0.65%(w/v)의 총산(Total Acid) 함량을 가지며, 상기 부추
