The present invention relates to a manufacturing method of a sweet rice drink including Chrysanthemum zawadskii var. latilobum and to a sweet rice drink including Chrysanthemum zawadskii var. latilobum manufactured thereby. According to the present invention, the manufacturing method of a sweet rice drink including Chrysanthemum zawadskii var. latilobum comprises: a Chrysanthemum zawadskii var. latilobum and jujube preparation step of preparing Chrysanthemum zawadskii var. latilobum and jujube a Chrysanthemum zawadskii var. latilobum extract manufacturing step of heating the Chrysanthemum zawadskii var. latilobum and the jujube for a fixed period of time to make an extract from the Chrysanthemum zawadskii var. latilobum and the jujube a malt liquid manufacturing step of making a malt extract from malt, and separating supernatant from the malt extract to manufacture malt liquid a rice boiling step of boiling glutinous rice with the Chrysanthemum zawadskii var. latilobum extract a fermentation step of mixing the separated malt liquid, the boiled glutinous rice, the Chrysanthemum zawadskii var. latilobum extract and sugar to obtain a mixture, and fermenting the mixture and a step of mixing the fermented mixture and ginger to obtain a mixture and heating the same. The sweet rice drink including Chrysanthemum zawadskii var. latilobum manufactured according to the present invention is a functional sweet rice drink which consistently maintains the taste and flavor of Chrysanthemum zawadskii var. latilobum and effectively maintains an active ingredient of Chrysanthemum zawadskii var. latilobum. The sweet rice drink including Chrysanthemum zawadskii var. latilobum has a traditional Korean taste and is good for health, and the bitter taste of Chrysanthemum zawadskii var. latilobum is neutralized by the sweet taste of malt so all people can easily take Chrysanthemum zawadskii var. latilobum.COPYRIGHT KIPO 2016본 발명은 구절초 식혜의 제조방법 및 이에 의해 제조된 구절초 식혜에 관한 것이다.본 발명에 따른 구절초 식혜의 제조방법은
