To provide a new alcoholic fermentation beverage using bouillon extracted from meat and/or the bone as a raw material having high quality and wide applications as beverage, having stability and safety on production, enabling industrial production and having economical effect.

The alcohol-containing fermentation beverage is produced by using the bouillon extracted from the meat and/or the bone as the raw material and carrying out lactic acid fermentation and yeast fermentation of the bouillon and contains an alcohol in which the content is controlled in the production process. A method for producing the fermentation beverage is also provided. Various bouillons extracted from the meat and the bone of cows, pigs, sheep, chickens, ducks, turkeys, etc., are used as the raw material. In the method for producing the fermentation beverage, when the lactic fermentation and/or yeast fermentation is carried out, fruit juice, vegetable and/or saccharide are added and fermentation conditions are changed. Thereby, taste, flavor, color and/or alcohol content are arbitrarily controlled. The fermentation beverage is also obtained by further aging the fermentation beverage.