PURPOSE: To produce date vinegar having flavor of date of its own and extremely improved nutritive value, by subjecting dates as a raw material to alcohol fermentation and then to acetic acid fermentation.

CONSTITUTION: Dates are sterilized under heating, optionally treated with an enzyme and subjected to alcohol fermentation by the use of yeast for SAKE (liquor), for grape wine or by another yeast for culture. Then, the fermented dates are squeezed to give a squeezed solution, or the dates are sterilized under heating, the pericarp and seeds are removed and the dates are optionally treated with the enzyme. The dates are pressed, optionally sterilized and subjected to alcohol fermentation. Then, the alcohol fermented solution is incorporated with seed vinegar, subjected to acetic acid fermentation by a proper method and filtered.