To provide a method for producing brewed vinegar that can obtain brewed vinegar excelling in balance of fragrance and flavor such as taste, body, snap, etc. on the whole, and moreover having adequately deep fragrance and flavor, and such a brewed vinegar.

The method for producing brewed vinegar by carrying out alcohol fermentation after the enzyme processing of a raw material, and further carrying out acetic acid fermentation, includes using, as the raw material, corn starch and malt at the ratio of 20-100 pts.mass of malt per 100 pts.mass of corn starch based on dry matter.