Practical production of amanitins was attempted by fermentation using a basidiomycete, Galerina fasciculata GF-060. In liquid fermentation, intracellular alpha- and gamma-amanitins were the main products, while alpha- and beta- amanitins accumulated in solid cultured mycelia. The production of amanitins in liquid fermentation was strongly affected by the amount of the remaining carbon sources (particularly glucose and sucrose). In batch cultivation, the productivity of alpha-amanitin was 1.58 mg/l. To improve the productivity, replacement cultivation using glucose-free medium was attempted. As a result, the maximum production of alpha-amanitin reached 5,02 mg/l. These conditions (fermentation style and glucose starvation) are effective for the production of all the known types of amanitins.