The feasibility was investigated of producing alcoholic beverages from astringent persimmon, a common fruit in Japan, by ethanol fermentation with yeast. With the untreated juice of astringent persimmons, the yield of ethanol obtained was 80.9%, which was higher than that of 61.9% for persimmon juice treated to remove astringency, and the highest value of alcohol concentration was about 8 vol%. In a similar experiment, the effect of the presence of persimmon flesh on the fermentation was examined, and it was found to have no effect on the yield of alcohol. Therefore, to make alcoholic beverages from astringent persimmons, it was concluded that there is no need to remove the flesh of the fruit or to carry out treatment to remove astringency, which should contribute to a lower cost of production.