[Problem] To provide a method for producing a fermented plant beverage with reduced miscellaneous taste and good throat-over. A plant raw material and a first sugar are mixed in a first container containing a lactic acid bacterium or yeast, and an enzyme derived from the plant raw material and a lactic acid bacterium or yeast are mixed at a temperature of 50 ° C. or lower. A step of extracting a plant extract containing, a primary fermentation step of fermenting the plant extract with lactic acid bacteria or yeast at a primary fermentation temperature of 10 to 50 ° C. to obtain a primary plant fermentation solution containing ethanol, The secondary fermentation step of preparing the second plant fermentation broth by fermenting the primary plant fermentation broth at the secondary fermentation temperature and the step of removing ethanol from the secondary plant fermentation broth in this order A method for producing a fermented plant beverage. The step of removing ethanol is preferably carried out at a temperature of 60 to 85 ° C. under a pressure of 60 to 90 kPa. [Selection figure] None【課題】雑味が低減され、のど越しが良好な植物発酵飲料の製造方法の提供。【解決手段】植物原材料と、第一の糖とを、乳酸菌又は酵母を含む第一の容器中で混合し、５０℃以下の温度で、植物原材料に由来する酵素と、乳酸菌又は酵母菌とを含む植物エキスを抽出する工程と、植物エキスを１０～５０℃の第一次発酵温度で乳酸菌又は酵母菌により発酵させて、エタノールを含む第一次植物発酵液を得る第一次発酵工程と、第一次植物発酵液を第二次発酵温度で発酵させて第二の植物発酵液を調製する第二次発酵工程と、第二次植物発酵液からエタノールを除去する工程と、をこの順で含む、植物発酵飲料の製造方法。エタノールを除去する工程は、６０～９０ｋＰａの圧力下、６０～８５℃の温度で実施されるのが好ましい。【選択図】なし
