| 摘要 |
PROBLEM TO BE SOLVED: To provide vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar.SOLUTION: Steaming rice, malted rice and water are prepared in a container to prepare a prepared composition and to form a layer of the prepared composition. Saccharification, alcohol fermentation and acetic acid fermentation of the prepared composition are performed to form a layer of an acetic acid fermented composition. A predetermined amount of dry malted rice is added toward the surface of the acetic acid fermented composition layer to form a dry malted rice added state, and the dry malted rice added state is maintained for a predetermined period to obtain vinegar, thereby providing the vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar. |
