Rice vinegar is an appetizing seasoning prepared from the fermentation for one year of rice in terracotta containers, to convert it first into alcohol and then into vinegar. Its flavor, being less acidic, smoother and fuller than wine vinegar, blends perfectly with any cereal, vegetable and seaweed dish, enhancing the taste without altering it.   Acidity: 4.5%.
Ingredients water, brown rice * (13%), sea salt, koji spores (Aspergillus oryzae).
* of organic farming
Allergens: Produced at an establishment that also uses soy and cereal containing gluten.
Use: Pour a few drops directly over the cooked or raw vegetables to enhance the flavor. It can also be mixed with soy sauce and sesame oil or cream to create a rich condiment ideal for salads. Store in a cool, dry place, out of reach of sunlight and moisture.