To provide a taste-improving agent for vinegar which is economic and healthy to human and reduced in sourness and irritating smell of acetic acid of conventional vinegars and capable of improving dense feeling and complexity and mellowness in flavor, etc., by a simple means and to provide vinegar containing the taste improving agent, etc.

The present invention provides a seasoning material for improving taste of vinegar by concentrating an acetic acid fermented product until change occurs in the color tone. In the taste-improving agent for vinegar, the change (OD420nm) in color tone of acetic acid fermented product by concentration is controlled so that color intensity after concentration/color intensity before concentration is 1.1-50, preferably 5-50, more preferably 10-50.

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