To provide persimmon vinegar juice relieved in smell peculiar to persimmon vinegar through addition of natural water, honey, fruit and leaf soup of Japanese pepper and lemon juice each of a specific amount, leaving color peculiar to persimmon vinegar and having good aftertaste with less acidity through solving such problems that persimmon vinegar juice has strong smell of vinegar and is hard to drink because of using persimmon vinegar, and has uneven taste because of using natural water and honey.

A method for producing the persimmon vinegar juice comprises adding 100cc natural water, 10-20g honey, 30-40cc fruit and leaf soup of Japanese pepper and 5cc lemon juice to 15-25cc persimmon vinegar (kind: compressed-and-seedless persimmon, Fuyu persimmon), leaving the product for 4-7 days in a temperature range of 0-10 degree to produce precipitates and filtrating the product. As a result of this, the persimmon vinegar juice which leaves color peculiar to persimmon vinegar and has both excellent acidity and aftertaste can be obtained.