The invention discloses a vinegar 
brewing method which comprises the following steps: weighing sticky rice in a needed amount to be ground, adding water to form 
raw material mash, adding 
amylase intothe mash, and controlling the temperature until liquidation is completed; reducing the temperature to 25-30 DEG C, adding a proper amount of barley Daqu, maintaining the temperature for 3-4 hours, andthen cooling; adding 
yeast liquid, adding 
bran, performing alcoholic 
fermentation at the temperature of 30 DEG C, and taking the upper mash for later use; and finally, adding a proper amount of 
acetic acid to serve as an initial base acid for 
fermentation, adding the mash into a tank, controlling the temperature to be 30 DEG C, starting to introduce air, and adding a proper amount of acetic acidbacteria seed solution, thereby obtaining the vinegar when the alcoholic strength reaches 0.5% or less. The method is high in production efficiency and short in 
production cycle, and the prepared vinegar is full-flavored, so that the content of 
nonvolatile acid in the vinegar is increased, and the 
flavor of the vinegar is improved. The vinegar prepared by the method disclosed by the invention hasthe total acidity of more than or equal to 6g / 100ml and the 
nonvolatile acid content of more than or equal to 0.5g / 100ml, and the requirement of the 
national standard on the 
nonvolatile acid content is met.