To obtain a plum vinegar composition capable of using as a material for drink or cooking, a preservative for perishable foods such as vegetables, meats and fishes and shellfishes, antiseptics for hands, tools, etc. for cooking, effectively utilizing plum vinegar and compensating for disposal of seashells such as oyster shell and scallop shell about which persons worry in production districts, etc.

This plum vinegar composition is obtained by dissolving baked seashell in plum vinegar, specifically to which 1-5 wt.% malic acid is added. An amount of seashell dissolved in plum vinegar is preferably 0.2-0.5 wt.%.