PURPOSE: A method for manufacturing alcohol beverage or liquor from mushroom Mycelium with alcohol hydrolysis activity is provided to perform alcohol fermentation and shorten fermentation period. CONSTITUTION: A method for manufacturing alcohol beverage or liquor from mushroom Mycellium with alcohol hydrolysis comprises: a step of producing koji; a step of mixing mushroom Mycellium, koji, ethanol and water at 24-26 °;C for 23 to 26 hours; a step of adding water, rice, barley, starch hyrolase and fermenting at 24-26 °;C for 23 to 26 hours; and a step of adding rice and water and fermenting at 24-26°;C for 69 to 120 hours.본 발명은 알코올 가수분해 효소 활성을 갖는 버섯균사체를 알코올 발효원으로 하면서 알코올 발효의 기간을 단축시키고 발효 효율을 높인 알코올성 음료 또는 주류와 이를 제조하는 방법에 관한 것이다.