PURPOSE: To prepare a ratafia of Ume (Japanese apricot) having refreshing taste and mellowed smell, by subjecting an extracted solution obtained by immersing residuary Ume after squeezing the juice in a saccharide solution to ultrafiltration so that organic acids are partially removed, followed by fermenting it.

CONSTITUTION: Residuary Ume having 30W45wt% fruit juice component after squeezing the juice is washed with water, immersed in a saccharide solution containing 10W20wt% saccharide such as glucose, sucrose, etc., and extracted at 15W30°C for 5W12 days to give an extracted solution. The extracted solution is subjected to ultrafiltration using an ultrafilter paper having 500W1,000 fractional melecular weight, so that organic acids are partially removed, and it is sterilized to give a raw material for preparing a ratafia. A yeast such as Saccharomyces cerevisiae IAM-4274, etc. is added to the raw material, which is cultivated at 20W25°C for 10W14 days.