When it comes to honey vinegar manufactured by fermenting honey, a method for manufacturing the honey vinegar according to the present invention comprises the following steps: a rice-cooked hard manufacturing step for removing water of glutinous rice immersed in water for a predetermined time, and steaming the glutinous rice to prepare the rice-cooked hard； a rice-cooked hard cooling step for cooling the rice-cooked hard； a yeast water manufacturing step for manufacturing the yeast water by mixing yeast and water； a crude liquor manufacturing step for manufacturing the crude liquor by mixing honey and the yeast water with the rice-cooked hard； a first alcohol fermentation step for manufacturing a fermentation solution by mixing the crude liquor with water and performing alcohol-fermentation； a second alcohol fermentation step for removing the precipitate of the fermentation solution and performing alcohol-fermentation； and an acetic acid fermentation step for pouring upstream from the fermentation solution which completed the second alcohol-fermentation to be contained in a container and performing acetic acid fermentation. The honey vinegar manufactured by the present invention can further improve the flavor of food through fermentation using the honey and can be used as a beverage as well as a seasoning by exhibiting taste and smell specific to the honey.벌꿀을 발효하여 제조하는 벌꿀 식초에 있어서, 본 발명에 따른 벌꿀 식초 제조 방법은 일정 시간 이상 물에 불린 찹쌀의 물기를 제거한 뒤, 상기 찹쌀을 쪄내서 고두밥을 제조하는 고두밥 제조 과정； 상기 고두밥을 식히는 고두밥 식힘 과정； 누룩과 물을 혼합하여 누룩물을 제조하는 누룩물 제조 과정； 상기 고두밥에 꿀과 상기 누룩물을 혼합하여 밑술을 제조하는 밑술 제조 과정； 상기 밑술을 물과 혼합하여 알코올 발효함으로써 발효액을 제조하는 제1 알코올 발효 과정； 상기 발효액의 침전물을 제거하고 알코올 발효하는 제2 알코올 발효 과정； 및 상기 제2 알코올 발효 과정이 끝난 상기 발효액으로부터 윗물을 따라내어 용기에 담고, 초산 발효 하는 초산 발효 과정； 을 포함한다.
