To provide a powdery brewed vinegar that has a high acidity, can readily lower the pH of foods with the use of a reduced amount and can increase the keeping quality by suppressing the acid taste without deterioration of the taste and permits easy pulverization of the brewed vinegar and provide a method for producing the same.

The vinegar that is produced via the brew process and has an acidity of 5% is heated up to about 60°C under the atmospheric pressure to evaporate the acetic acid component and the vapor is recovered and cooled to concentrate the acetic acid. The concentration operations are repeated until the acidity of the brewed vinegar attains 51%. The concentrated brewed vinegar in an amount of 30 pts.mass is atomized and sprayed to anhydrous sodium acetate in an amount of 70 pts.mass so as to be uniformly adsorbed and the anhydrous sodium acetate is stirred and disintegrated.