PURPOSE: To obtain the subject vinegar good in both taste and flavor and having cholesterol-reductive effect by carrying out the production of monacolin, a physiologically active substance by addition of red koji bacteria, alcoholic and acetic acid fermentation in an identical system.

CONSTITUTION: To (A) a stock solution containing 8 to 14wt.% of saccharides from crushed fruits or fruit juice, are added (B) 4 to 15vol.% of a culture solution of red koji bacteria capable of producing monacolin, a physiologically active substance, put to acclimating culture with a fruit juice 0.50 to 0.15wt.% in acetic acid concentration, (C) 3 to 8wt.% of a culture solution of yeast capable of alcoholic fermentation, highly tolerant to acetic acid and (D) 11 to 13wt.% of an acetic acid bacteria culture solution (seed vinegar), followed by holding the system at fermentation temperature of 26 to 32°C for 6 to 30 days to carry out the production of monacolin and alcoholic and acetic acid fermentation simultaneously in an identical system, thus obtaining the objective fruit vinegar.