In order to develop a Korean traditional liquor using dandelion, alcohol fermentation condition was investigated. Etha-nol was produced maximally when 10% dandelion and 5% nuruk were added in cooked rice and fermented by S. cerevisiae at $25^{circ}C$ for 10 days. The taste and nutraceutical properties of dandelion liquor with different concentra-tions(1%, 5%, 10%) of dandelion petal were compared. The dandelion-petal liquors which was brewed by addition of 1% dandelion petals into mash showed the best acceptability and its angiotensin-converting enzyme inhibitory activity was also high.