To provide a method for producing a vinegar which controls the characteristic grain smell of a vinegar using rice as a part of raw materials and is excellent in cooking suitability.

The method for producing the vinegar includes a step of acetic acid-fermenting raw materials containing rice as a part thereof to obtain a vinegar A, a step of acetic acid-fermenting raw materials containing soybeans as a part thereof to obtain a vinegar B. Further, by performing a step of mixing at least the vinegar A with the vinegar B, the vinegar little having a grain smell originated from rice in the vinegar A is obtained.