Process for producing black vinegar and black vinegar produced by the process

It is intended to provide a process for producing black vinegar, which is rich in saccharides originating in rice and barley but free from sedimentation, and the black vinegar produced by this process. Namely, a process for producing black vinegar which contains from 8 to 50% by volume of saccharides originating in rice and/or barley characterized by comprising mixing a saccharification liquor of rice and/or barley with a fermentation liquor containing spirit followed by acetic acid fermentation, and regulating the oxalic acid concentration in the final black vinegar product to 36 ppm or below, preferably 30 ppm or below. To lower the content of oxalic acid in the black vinegar, it is effective to store under stirring the saccharification liquor of rice and/or barley or the fermented liquor after the completion of the acetic acid fermentation. It is also intended to provide black vinegar produced by the above processes which scarcely suffers from sedimentation of oxalic acid salts and is suitable for drinking.