The present invention relates to a method for producing fruit vinegar, comprising
subjecting a flavorful acid citrus fruit juice with an inherently low citric acid
content and/or a flavorful acid citrus fruit juice with a reduced citric acid content
by acid reduction treatment as a raw material, after alcohol is added thereto by
alcohol fermentation and/or addition of alcohol, to acetic acid fermentation; although
acetic acid fermentation using a flavorful acid citrus fruit juice with a high
citric acid content has been hitherto unsuccessful, the reduction treatment of
citric acid content in the present invention has realized an efficient production
of fruit vinegar with good body, savory taste and mild sourness that has not been
hitherto produced.