The goal of this study was to provide shelf-life of Gugija-Liriope tuber raw makgeolli. After we prepared Gugija-Liriope tuber raw makgeolli by using Gugija, Liriope tuber, nuruk, cooked rice and Saccharomyces cerevisiae C-2, changes of its quality and physiological functionality were investigated during the storage at $4^{circ}C$ and $20^{circ}C$. Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at $4^{circ}C$ and 6 days storage at $20^{circ}C$, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity of Gugija-Liriope tuber makgeolli was increased from 63.1% to 66.0% after storage for 9 days at $4^{circ}C$. Total acceptability of 9 days storage makgeolli at $4^{circ}C$ was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at $4^{circ}C$ in this respect of ethanol contents, antihypertensive action and total acceptability.