NEW MATERIAL:A yeast cell fused strain (FERM P-10815 or FERM P-10816) having high-temperature and acid tolerance with high ability to produce aromatic ingredients.

USE: An alcoholic beverage having a higher ester content than that of 'SHOCHU' (low-class distilled spirit) with a fruity aroma.

PREPARATION: For example, a yeast fungus for refined SAKE (Japanese rice wine) and a yeast fungus for 'SHOCHU' are respectively grown, then washed and converted into protoplasts using a cell wall lytic enzyme (e.g. zymolyase), etc., and subsequently fused according to a fusion method using polyethylene glycol.