The present invention relates to fermented Pleuropterus multiflorus TURCZ beverages and a manufacturing method thereof for increasing sugar content through the reduction of moisture content by drying raw Pleuropterus multiflorus TURCZ, mixing the dried Pleuropterus multiflorus TURCZ with a high sugar content, raw sugar of sugar cane and water, fermenting a mixture, and mixing the fermented mixture and an extract, which is extracted from raw Pleuropterus multiflorus TURCZ by using a steam distillation device, in a late part of a manufacturing process, in order to make fermented Pleuropterus multiflorus TURCZ beverages having the taste and gentle flavor of Pleuropterus multiflorus TURCZ. The method comprises the following steps: (S1) naturally drying raw Pleuropterus multiflorus TURCZ for 15 to 20 days in an outdoor environment with good ventilation to reduce moisture content in order to increase the sugar content； (S2) mixing 100 parts by weight of water, 10 to 30 parts by weight of the Pleuropterus multiflorus TURCZ dried in step S1, and 0.2 to 0.8 parts by weight of raw sugar of sugar cane with respect to the water； (S3) keeping a Pleuropterus multiflorus TURCZ mixture which has undergone step S2 in a fermentation room maintained at 22 to 24C to perform fermentation for 10 to 15 days； (S4) filtering out sludge to extract a fermented liquid from a fermented material which has undergone step S3； (S5) making beverages by mixing 100 parts by weight of the fermented liquid extracted in step S4 and 1 to 5 parts by weight of a liquid extract extracted from raw Pleuropterus multiflorus TURCZ from which bark is removed by using a separate steam distillation device； and (S6) sanitizing the beverages made in step S5.본 발명은 생하수오를 건조하여 수분함유량을 줄여 자체의 당도를 높이고, 이렇게 당도가 높게 건조한 건조하수오를 사탕수수 원당과 함께 물에 혼합하여 발효시킨 후 제조고정의 후반에 수증기증류장치를 이용하여 생하수오에서 추출한 추출액을 혼합하여 하수오의 맛과 은은한 향을 느낄 수 있는 하수오 발효음료 및 그의 제조방법에 관한 것으로,이의 제조방법은 생하수오를 통풍이 잘 되는 실외에서 15∼25일 동안 자연 건조시켜 수분함유량을 줄여 당도를 높이는 건조단계(S1)； 물 1
