Rice Vinegar
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.
Vegan
Gluten-free
Digestive
Assortment
- Light
- Sweet
Packaging
- Bottle
- Polycan
- Drum
- IBC
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Utilisation
Aromatic vinegar, ideal for salads, steamed seafood, pasta, sushi or wok-based meals.
Origin
China
Harvest Period
All year around
Manufacturing
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
