To provide a flavoring liquid which has a flavor and a body taste similar to those of GINJO-SHU (a high grade type of Sake), can be added in a large amount to synthetic Sake, and saves the amount of the used rice, and to provide a synthetic Sake which is obtained by adding a large amount of the flavoring liquid, is rich in the aroma and body taste originated by the fermentation, and has an improved flavor.

This flavoring liquid obtained by subjecting sugar, Sake lees and malted rice to an alcoholic fermentation treatment using yeast and then pasteurizing the obtained fermentation liquid, and the synthetic Sake containing the flavoring liquid.