The effect of vibrational superfine grinding on the physicochemical properties of whole adzuki bean flour, obtained from coarse adzuki bean flour, was researched. The results showed that with the prolongation of the superfine grinding, the average particle size of adzuki bean was further reduced, more uniform, looked white and brighter. Compared with coarse flour, the angle of repose and slip angle of micro flour was increased, the bulk density and tap density was decreased. Superfine grinding is an effective technology to improve the physicochemical properties of adzuki bean flour, including uniformity of particles and color, hygroscopicity, swelling degree and solubility.