The present invention relates to a method for manufacturing vinegar by mixing a juice extraction cake of a raw material with vinegar, in order to preserve the active ingredient, flavor, and taste of the raw material in the vinegar while effectively covering a vinegar-specific sour taste. The present invention provides a method for manufacturing vinegar having a juice extraction cake of a raw material mixed therewith comprises: a step (S10) of removing an aged raw material after manufacturing vinegar； a step (S20) of filtering the aged raw material； a step (S30) of manufacturing a juice extraction cake of the raw material by extracting juice from the filtered raw material； a step (S40) of filtering the juice extraction cake of the raw material； and a step (S50) of mixing the filtered juice extraction cake of the raw material with the vinegar. The present invention also provides a method for manufacturing vinegar having a juice extraction cake of a raw material mixed therewith comprises: a step (S11) of removing an aged raw material after manufacturing vinegar； a step (S21) of filtering the aged raw material； a step (S31) of manufacturing a juice extraction cake of the raw material by extracting juice from the filtered raw material； a step (S41) of heating the juice extraction cake of the raw material； a step (S51) of filtering the juice extraction cake of the raw material； and a step (S61) of mixing the filtered juice extraction cake of the raw material with the vinegar. Vinegar manufactured by the manufacturing method according to the present invention preserves the taste and flavor of a raw material therein such that a sour taste of the vinegar is covered, thereby being easy to drink, and preserves an active ingredient of the raw material.본 발명은 식초 특유의 신맛이 효과적으로 차폐되면서 식초 원재료의 유효성분과 향, 맛이 식초에 보존되도록 하기 위하여, 식초 원재료의 착즙박을 식초에 혼합하여 제조되는 식초의 제조방법에 관한 것이다.본 발명은 식초 제조 후 숙성된 원재료가 건져지는 단계(S10)； 숙성된 원재료가 여과되는 단계(S20)； 여과된 원재료를 착즙하여 원재료 착즙박이 제조되는 단계(S30)； 원재료 착즙박이 여과되는 단계
