To shorten a maturing period and to improve the quality by reducing irritating odor, acidity or the like without complicating the process by utilizing a magnetic field.

The vinegar is produced by applying the pulse magnetic field to a raw material after finishing acetic acid fermentation in the production process of the vinegar. The magnetic field intensity V of the applied pulse magnetic field is regulated so as to satisfy the formulas: 0.01 T (tesla)≤V≤10 T, preferably 0.1 T≤V≤1 T, for example V=0.5 T. The pulse frequency N of the pulse magnetic field is regulated so as to satisfy the formulas: 1 Hz≤N≤100 Hz, preferably 5 Hz≤N≤60 Hz, for example, N=20 Hz. The temperature t of the raw material is not less than the freezing temperature, and is regulated so as to satisfy the formulas: t≤40°C, preferably, 4°C≤t≤30°C, for example, t=25°C. The raw material is held for a prescribed time, for example for 10 min.