To provide vinegar suitable for wide cooking applications such as beverage, dessert and food of chicken boiled with the vinegar besides conventional applications such as vinegared rice, sweet-and-sour pork and pickles, and having nonconventional fragrant flavor.

The method for producing the vinegar including an acetic fermentation step, and in addition arbitrarily including an enzyme-decomposing step, a lactic fermentation step and an alcohol fermentation step in the foregoing steps of the acetic fermentation step includes the following compulsory contacting step. The compulsory contacting step is a step of bringing a gas containing both of an enzyme and a fragrance component evaporated from the treating liquid obtained in any one step of the enzyme-decomposing step, the lactic fermentation step, the alcohol fermentation step and the acetic fermentation step into compulsory contact with the treating liquid while keeping the temperature of the treating liquid so as to be ≥40°C, and is carried out continuously or intermittently.