To provide a method for producing a drinkable citric acid vinegar containing much citric acid and polyphenol, good for health, having proper sweetness tempering sour taste, requiring no saccharide addition and directly drinkable with tastiness.

The malted rice (white malted rice) producing citric acid is produce by pulverizing 10 kg brown rice of purplish black rice to have ≤1 mm particle diameter, adding 3 kg water to be absorbed, steaming for about 1 h, cooling to be 36°C, inoculating Aspergillus kawachii for Shochu, culturing about 48 h, at 40°C in the first half of the term and at 33°C in the latter half, to produce malted rice (white malted rice) characterized by producing citric acid. The produced malted rice (white malted rice) is added with 1.5 times water (15 litter water) and heated and held at 55°C for 16 h to be extracted citric acid and polyphenol, saccharified to produce a saccharified solution and separating liquid from solid to obtain drinkable citric acid.