Rice vinegar is a brown or colourless liquid which is made from rice and tastes sweet to sour. Main ingredients are rice, water and sugar. In contrast to European fruit or wine vinegars it’s taste is milder and sweeter. Traditionally it is used to spice sushirice up – but also adds unique taste to soups, sauces and marinated fish. In many wok-dishes it adds a welcomed signature taste.
Do you have specific requirements?
We are happy to assist
Phone: +49 421 5239-47253
Within my product category I am your expert. My knowledge covers their manufacturing, their application plus the market events from all over the world. I am more than happy to fulfil your expectations beyond the market standard. Please contact me for tailormade advice.
Aromatic vinegar, ideal for salads, steamed seafood, pasta, sushi or wok-based meals.
All year around
Traditionally, rice vinegar is made from steamed rice, which is fermented using yeast and rice mushroom cultures with the addition of water. Once fermentation is complete, vinegar bacteria are added to the alcoholic base product, which convert the alcohol into acetic acid and water. Rice wine can also be used as an alcoholic base product. The production is basically similar to that of fruit and brandy vinegars