PURPOSE: To obtain a food vinegar having unique taste and flavor, by adding mushroom, its treated product or its fermented product to a food vinegar during the acetic acid fermentation stage, the storage and aging stage or after the filtration stage.

CONSTITUTION: A food vinegar is added with an edible mushroom such as Cortinellus shiitake, Pleurotus ostreatus, Lyophyllum ulmarium, Flammulina velutipes, pholiota nameko, Naematoloma sublateritium, Volvariella volvacea, Grifola frondosa, etc., or a medicial mushroom such as Fomes japonicus, Coriolus versicolor, Elfvingia applanata, etc., and/or their treated product and/or their fermentation product during the acetic acid fermentation stage and/or the storage and aging stage and/or after the filtration stage of the food vinegar. In the above process, SAKE (Japanese rice wine) and extract of SAKE or alcohol is added preferably during the acetic acid fermentation stage. A food vinegar having completely unique taste and flavor can be produced by this process. The vinegar has fragrance originated from the mushroom, and the stimulant smell of acetic acid is mitigated. A delicious food vinegar can be produced because the tasty components of mushroom, e.g. quanylic acid, etc., are extracted to the vinegar.