Purpose: This study investigated the quality characteristics and antioxidant activities of five kinds of Yakju (a traditional Korean alcoholic beverage) made with “Mugunghwa” (Hibiscus) cultivars, for the development of Mugunghwa-flavored Yakju. Methods: To measure quality characteristics and antioxidant effects, the following parameters were examined: pH, sugar content, color value, alcohol content, temperature change, total phenol content, DPPH radical scavenging activity and sensory evaluation. Results: The pH values of Yakju with added Hibiscus cultivars decreased after 2 days of fermentation and then increased after 4 days of fermentation, with the final pH ranging from 4.10 to 4.42. Sugar content increased rapidly after 2 days of fermentaermentation, whereas a and b values both increased. Alcohol content of Hibiscus-flavored Yakju rapidly increased after 2 days of fermentation, reaching a maximum concentration of 8.9-9.2% by the end of fermentation. Total phenolic compound contents of Yakju flavored with Hibiscus syriacus ‘Hwanhee’ was the highest, at 44.98 mg GAE/g. DPPH radical scavenging activities of Yakju with H. syriacus ‘Hwanhee’ and Hibiscus sabdariffa L. were the highest at 95.92% and 96.01%. respectively. In the sensory tests, overall acceptability of Yakju with H. syriacus ‘Hwanhee’was higher than those of other Hibiscus cultivars. Conclusion: These results indicate that Yakju with H. syriacus ‘Hwanhee’ might have valuable functional properties due to its antioxidant effects.