To provide a seasoning having thick Umami (delicious taste) of brewed vinegar and a fresh acid taste of citric acid in a well-balanced manner and drawing out the Umami essential to a food material.

Brewed vinegar has 7-13% total acidity and comprises the citric acid in an amount of 30-60% based on the total acidity. The vinegar is prepared by passing through an acetic acid fermenting process. A method for producing the vinegar is characterized as follows. An acetic acid bacterium is inoculated into a vinegar mother containing citric acid derived from a fruit juice. Acetic acid fermentation is carried out by an aerobic fermentation method.