PURPOSE: To produce a bean sprout vinegar having high amino acid content and giving mild acidity and excellent deliciousness to the palate, by adding ethyl alcohol to the juice of bean sprout, adding seed vinegar to the mixture, and carrying out the acetic acid fermentation.

CONSTITUTION: Juice obtained by grinding bean sprout is thermally sterilized, cooled, and added with ethyl alcohol to an alcohol content of ≤10%. The juice is added with a seed vinegar prepared separately by the cultivation of acetobacter, the mixture is subjected to acetic acid fermentation at about 30°C for about 20 days and the product is filtered to obtain the objective vinegar.