Fuente: WIPO "tomato" A method for producing vinegar is provided. The method includes fermenting a fermentation liquid including acetic acid-producing bacteria under specific conditions. These conditions include: the fermentation liquid's absorbance at 660 nm changes at a rate of −0.2/h or more within 3 hours from a key time point; the ratio of the alcohol concentration to the sum of acidity and alcohol concentration increase at a rate of −0.2/h or more in the same period; and the average alcohol concentration during the fermentation step, defined from the key time point to when aeration or stirring is stopped for 15 minutes, is 0.2 v/v % or more.