The jujube alcoholic beverage, one of Korean traditional wine was manufactured by varying the additional levels of jujube fruits from 1.89 to 7.57% on the basis of raw material and the quality of wine was analyzed by physical, chemical and sensory evaluation. Fermentation temperature of wines increased to the highest value of 24∼26℃ in the 2nd day of fermentation. Jujube fruits effected the increase in total acid contents. Both reducing and total sugar contents were on the peak values of 13∼53% and 43∼51% after the 2nd brewing stage(1∼1.5 days) and continuously decreased afterwards. Ethyl alcohol concentrations were rapidly increased in 1～3 days of fermentation and their increasing rates were affected with the added amount of jujube. Amylase activity was on the highest value in 2∼2.5 days and decreased afterwards. According to the sensory evaluation of the overall quality Dacchusul could be classified into 2 groups. The superior group was composed of E, C, B, D and the inferior group included A and F. However the highest sensory quality was observed from E which was added at the level of 7.57% jujube fruit.