PURPOSE: To produce refined SAKE, having remarkably reduced flavor unique to the refined SAKE and capable of maintaining just squeezed fresh flavor for a long period, by ultrafiltering a pressed liquid of aged unrefined SAKE and mixing gaseous carbon dioxide in the resultant filtrate.

CONSTITUTION: Steamed rice is saccharified with KOJI and an enzymic agent by the conventional method and then subjected to alcoholic fermentation with yeast to give aged unrefined SAKE. The pressed liquid of the above-mentioned unrefined SAKE is then separated and directly ultrafiltered to remove the residual enzyme or high polymer fermentation products, HIOCHI-bateria, etc., in the filtration tank, and the resultant liquid is bottled. Gaseous carbon dioxide is then mixed in the bottled liquid while adjusting the gas pressure.