PURPOSE: To prepare extremely tasty vinegar free from bitterness caused by naringin, by subjecting a pressed solution of peels of citrus fruits after squeezing fruit juice to alcohol fermentation, followed by acetic fermentation.

CONSTITUTION: Peels of citrus fruits after squeezing fruit juice are directly pressed, or preferably the peels after squeezing fruit juice are ground and blended with lime fully so that pectin contained in the peels is converted into an insoluble lime salt, and the peels are pressed. The prepared pressed juice is neutralized, subjected to alcohol fermentation by yeast, and subjected to acetic fermentation by an acetic acid bacteria. Or the prepared pressed juice is blended with fruit juice and/or an alcohol, and subjected to alcohol fermentation and acetic fermentation or to acetic fermentation.