<p>It is intended to provide a vinegar which can be easily taken compared with the existing vinegars or black vinegar owing to a large amount of amino acids having been formed therein, and the vinegar produced by this method. The above-described vinegar is produced by bringing vegetable proteins and/or animal proteins into contact with enzymes including proteases in the presence of an aqueous ethyl alcohol solution to thereby decompose the proteins into amino acids and then conducting acetic acid fermentation.</p>
