PURPOSE: To produce a vinegar product free from an unpleasant smell of characteristic vinegar of rice.

CONSTITUTION: An unrefined raw material of vinegar is denatured by a conventional method and then aged and preserved in a low-temperature range of -2 to -5°C for about two weeks to suppress activity of enzymes. The unrefined raw material of vinegar is stored under a low-temperature condition at 5-10°C for 25-40 days to sufficiently precipitate and remove substances to cause vinegar lees such as protein-based component present in the unrefined raw material of vinegar. Then the unrefined vinegar is brewed through a conventional procedure by a static fermentation method to produce a fine product. By this method, the vinegar product having neither an unpleasant smell of characteristic rice vinegar nor coloring, showing mild fragrance and flavor, such as pure rice vinegar is obtained.