To provide a method for sufficiently reducing acid smell (nose-stimulating pungent smell) of brewed vinegar without using a specific raw material or mash nor adding a masking agent.

Brewed vinegar is evaporated with heat until ethanol reduction rate per acetic acid is not more than 90% and ethyl acetate reduction rate per acetic acid is not more than 80%. Acid smell of brewed vinegar is sufficiently reduced with a simple means without using a specific raw material or mash nor adding a masking agent.