To effectively improve the normal-temperature long-term preservability of a gelatinous liquor produced by using a liquor having an alcohol content of ≤25% and having poor long-term preservability such as brewed liquor.

The preservable gelatinous liquor is produced by adding and dissolving a sugar alcohol and/or alcohol to a liquor having an alcohol content of ≤25% and having poor long-term preservability such as brewed liquor and gelatinizing the obtained solution with a food gelatinizing agent.