To provide a ginger liquid seasoning having very low salt content without containing fermented seasoning, such as soy sauce or Miso, capable of generally imparting ginger flavor regardless of cooking types while preserving the ginger flavor property being kept over a long period of time free from spoiling flavor.

The liquid seasoning containing ≥5.0 wt.% of a material originated from ginger contains ≥66.5 wt.% of low sweetness saccharide (≤20 of a sweetness degree) and ≥0.2 wt.% of an organic acid. As a result, a long-term storable seasoning is obtained regardless of bacteriostasis being performed by a salt content of fermented seasoning, such as Miso or soy sauce. Moreover, the seasoning has neither peculiar taste nor flavor, such as Miso or soy sauce, so that the seasoning may be generally used for varieties of cooking.