Tannase or tannin-acyl-hydrolase (E.C. 3.1.1.20) is an industrially essential enzyme used in both the food and pharmaceutical industries, as well as in bioremediation processes. Fungi are among the major producers of tannase among all microbes. Aspergillus alliaceous, a newly isolated fungal strain from soil samples, produced the enzyme tannase. Under optimized conditions, maximum tannase was produced using the submerged fermentation method. The tannase enzyme was produced in a selective medium called Czapek-Dox's Minimal Medium, supplemented with tannic acid as the carbon source. The culture parameters, namely pH, temperature, and inoculum size, were optimized for tannase production. Maximum tannase production was observed at a pH of 6.0, an incubation temperature of 30 °C, and an inoculum size of 0.5 ml after 96 hours of incubation. The produced tannase was partially purified through ammonium sulfate precipitation and dialysis. The partially purified enzyme was subjected to characterization. The characterization of the enzyme includes the influence of pH, temperature, temperature stability, and substrate on the enzyme.