Persimmon vinegar was clarified with 400mg/L chitosans of two different molecular weights (MW 150 and 37 kDa), and its quality changes were investigated during storage at room temperature for 6 months. No significant changes in pH, acidity, and tannin content were observed. However, turbidity and browning slightly increased while protein content slightly decreased. Soluble solids content slightly decreased when treated with high MW chitosan. Color L* value decreased while a* and b* values increased with storage periods. The major organic acid in the persimmon vinegar after 6 months storage was acetic acid with minor lactic, malic, tartaric, galacturonic, and succinic acids. Overall, the quality of persimmon vinegar clarified by chitosan treatment, irrespective of molecular weight, was more stable without noticeable changes during storage than that of control group without chitosan treatment.