PURPOSE: To obtain vinegar of citrus fruit having improved fragrance and nutrition, by packing vinegar to citrus fruit from which a pulp component is removed into a container, sealing it hermetically, freezing the vinegar for a fixed period, destroying yeasts, etc. in the vinegar of citrus fruit without heating it, preventing fermentation during distribution at normal temperature after thawing.

CONSTITUTION: Vinegar of citrus fruit (e.g., citron, Citrus sudachi hort. ex Shirai, etc.) from which a pulp component is removed is packed into a container, which is hermetically sealed. The vinegar is frozen at -20°C for 4 days, to give the desired vinegar of citrus fruit wherein yeasts and molds are destroyed.