A fruit having a small moisture content and a high viscosity such as banana is processed into a juice. Also, it is intended to provide a novel procedure of producing a fruit wine starting with a fruit having a relatively low sourness and a high viscosity such as banana or mango. Banana is saccharified by adding a koji mold belonging to the genus Aspergillus to the fruit and then the saccharified product is filtered to give a juice. A fruit is saccharified by adding a koji mold capable of synthesizing citric acid and then the saccharified liquid is alcohol-fermented. Thus, a fruit wine is produced while preventing putrefaction by the citric acid synthesized by the koji mold and promoting the fluidization of the fruit by an enzyme produced by the koji mold.
