To produce a new edible vinegar comprising rich organic acids or amino acids different from a conventional rice vinegar, etc., at a low cost by using a distillation residuum of Awamori (traditional distilled alcoholic beverage of Okinawa Prefecture, Japan) as a raw material.
A glucide 2 and ethyl alcohol 3 are added to the distillation residuum 1 of the Awamori after completing distillation or its filtrate and acetic acid bacteria are then made to act with a seed vinegar 4 to carry out acetic acid fermentation. The acidity of the resultant acetic acid fermentation liquor is adjusted by regulating the concentration of the added alcohol and fermentation period. Thereby, the edible vinegar utilizable as an edible vinegar seasoning for a high-acidity fermentation liquor and as a vinegar beverage for a low-acidity fermentation liquor is produced.
KOIZUMI TAKEO
TSUNODA KIYOKAZU
