The invention discloses a brewing method of persimmon vinegar. The brewing method comprises the steps of step 1, cleaning fresh persimmons, performing drying by airing, and removing persimmon calyx; step 2, placing the persimmons without persimmon calyx in a porcelain container, performing sealing until opening is performed five days before and after the solar terms of Winter Solstice, subsequently, adding water to the porcelain container, and continuing to perform sealing; step 3, during the solar terms of third of three nine-day periods after the Winter Solstice to the solar terms of the fourth of three nine-day periods after the Winter Solstice, adding ice blocks until the container is filled, and performing sealed fermentation; step 4, performing filtration twice; and step 5, mixing aprimary clear solution with a secondary clear solution, and performing filtration once again to obtain a clear solution namely the persimmon vinegar. According to the brewing method, compared with industrial production, the equipment is simpler, and the investment is lower. Compared with other brewing methods, the brewing method has the advantages that low-temperature water and the ice blocks areadded, so that good growing environment can be provided for fermented strains, the brewed persimmon vinegar is good in taste, and the fermentation time is short. In the preparation process, other industrial additives are not added, so that the persimmon vinegar is pure in taste and has good use value.