PURPOSE: To prepare vinegar having stable quality and excellent taste and flavor, by using milo having low ash-content as a raw material.

CONSTITUTION: Grains of milo are completely husked by a rice cleaning machine, etc., and crushed with a crusher to obtain powdery milo having particle size of finer than 10 mesh and an ash content of ≤0.5wt%. 20pts. of the powdery milo is mixed with 80pts. of water, added with 0.2pt. of liquefaction-type amylase, heated by steaming or boiling, and saccharified with a saccharifying amylase. 80pts. of the saccharified liquid obtained by filtering the above product is compounded with 20pts. of ethanol and 100pts. of water, added with 100pts. of seed vinegar, and subjected to acetic acid fermentation. After ripening, the product is filtered to obtain the objective vinegar.