To provide a production method of vinegar capable of effectively controlling the generation of lees without ruining the quality.

A production method of vinegar includes a lees control process of controlling lees generated in the vinegar. In the lees control process, ultraviolet rays are irradiated to a fermentation liquid after the end of acetate fermentation by using an ultraviolet water irradiation apparatus in the conditions that the average value of the energy amount of ultraviolet irradiation per unit volume is 0.01 joule/cm³ or more and 10 joule/cm³ or less.