A transparent lactic acid bacteria drink, which is a fermentation product obtained by allowing kefir fungi to ferment a milk material under forced supply of an oxygen-containing gas, comprises a casein protein-free whey component as the major component together with 3 to 20% of nonfat milk solids and 0.1 to 1.5% of ethanol, is disclosed. This lactic acid bacteria drink can be produced by a process which comprises allowing kefir fungi to ferment a milk material under forced supply of an oxygen-containing gas, removing a precipitate including casein protein and then sterilizing the supernatant by filtering or pasteurizing the same by heating.