The principal objective of this study was to determine the optimal dilution magnification for Omi-Galsu. The pH of Omi-Galsu generated by varying the temperature of 200cc of water ($4^{circ}C$ and $80^{circ}C$) and quantity of Omi-Galsu concentrate (36 g, 45 g, 54 g) was $3.24{sim}3.33$ and the sugar content of the solution was $6.60{sim}9.50$, higher than the tea beverages on the market and slightly lower than fruit juice beverages. The Omi-Galsu had a caloric content of $30.65{sim}38.70;kcal$, and a protein content of $0.45{sim}0.65%$. As a result of the sensory evaluations conducted during the summer season, it was determined that the Omi-Galsu produced by mixing 54 g of Omi-Galsu concentrate into 200cc water at $4^{circ}C$ or $80^{circ}C$ was the most preferred; however, during the winter months, the "gusto" of the Omi-Galsu produced by mixing 54g concentrate into 200cc water at $4^{circ}C$ or 45 g of concentrate into 200cc water of $80^{circ}C$ was preferred most strongly. All in all, the optimal dilution magnification for Omi-Galsu was found to be $4.7{sim}5.4$.