To provide a method for producing a high-quality persimmon liqueur that does not have residual amount of sulfurous acid, by using "Anpo" persimmons which is a type of dried persimmon for increasing the consumption of dried persimmons.

The method for producing a liqueur includes using "Anpo" persimmons, having no residual quantity of sulfurous acid as a raw material by carrying out a far-infrared radiation drying treatment without sulfur fumigation. A brewing alcohol or spirit is used, "Anpo" persimmons processed as stated earlier are immersed in the brewing alcohol or spirit, in a ratio of 1 kg of persimmon to 1.8 liters of alcohol liquid for 120-150 days; and persimmon essence is eluted and the "Anpo" persimmons are preserved at a normal temperature in a dark place, while flavor extraction is promoted. Then, the extracted solution obtained by this process is mixed, filtered by a centrifugal separator or a filter cloth, and a filtrate (supernatant) is separated from the residue which yields a liqueur having the flavor of "Anpo" persimmons.