To obtain concentrated liquor excellent in taste and flavor by allowing brewed liquor, etc., in which an ice-nucleation active bacterium is immersed to stand at a temperature at which a prescribed amount of free water contained in the brewed liquor is frozen and removing produced ice.

Brewed liquor or fruit wine in which an ice-nucleation active bacterium such as sterilized Xanthomonas-campestris INXC-1 which is sitologically permissible is immersed is allowed to stand at a temperature at which ≥1% free water contained in the wine is frozen and the produced water is removed to provide the objective concentrated liquor in which free water content is ≤99% based on commercial product. Furthermore, an ice-nuleation active bacterium suspended in water is sealed in a semipermeable membrane case and the case is preferably immersed in brewed liquor or fruit wine.