To obtain new wine-like alcoholic beverage by using persimmon as a raw material.

Dried fruit of persimmon is immersed into low-temperature water or fruit juice to swell the fruit and the swollen flesh of dried fruit is pulverized while preventing breakage of the seeds to form slurry of the flesh and further, pectinase is added thereto to liquefy the flesh. A saccharide source for alcohol fermentation is supplied to the resultant liquefied material and yeast is added thereto to carry out alcohol fermentation.