The invention discloses a method for producing vinegar, comprising the following steps: 1, drenching raw materials for brewing vinegar in water completely, and boiling; 2, cooling the boiled materials, inoculating yeast for making hard liquor, chinese koji, bran koji, red yeast rice, and aspergillus oryzae, and carrying out lactic acid fermentation; 3, cooling, adding yeast, carrying out alcoholic fermentation, and carrying out acetic acid fermentation; 4, adding aged fermented grains, putting into a pot, adding aspergillus oryzae, and heating until aging; and 5, leaching vinegar, adjusting concentration, and carrying out disinfection to obtain a finished product. The vinegar aging method disclosed herein combines the protein decomposition fermentation process, high temperature aging, filtering leaching process and the like in soy sauce production based on traditional aging technology, solves the problem of raw material protein utilization rate in vinegar production, so as to solve the problem that vinegar turns turbidity because of protein deposition and increase the product quality of vinegar, and solves the quality problem that vinegar produced by solid state fermentation turns turbidity to make vinegar produced by solid state fermentation transparent. By adding aspergillus oryzae in the aging process, the content of amino acid in the produced vinegar is increased, and the nutrition and mouthfeel are enriched.