Product detailed description

Rice vinegar has its roots in China, and by around the 5th century it also became popular in Japan, where it remains, to this day, a staple for seasoning sushi rice or making dressings. In Southeast Asia, lime or tamarind is more commonly used as a sour seasoning than vinegar, which is why most brands you'll come across in shops are Japanese, Chinese or Taiwanese.

Our organic rice vinegar is made from fermented rice - the sugars in the rice are converted into alcohol (rice wine) and then, through a second fermentation, into vinegar, which is usually much less acidic and milder than classic brewed or apple cider vinegars.

Amazing taste and beneficial effects

Thanks to its acetic acid content, rice vinegar can kick-start digestion, and it also has antiseptic properties, can act as a liver tonic and helps overcome fatigue. In addition, the essential amino acids in rice vinegar strengthen immunity and the normal function of the cardiovascular system.

Vinegar in Ayurveda

Vinegar is attributed with warming properties. It helps improve the circulation of energy in the body and disperses stagnant blood. Vinegar is beneficial for Vata, but in increased consumption it may disrupt the balance of Pitta and Kapha.

Use: It's great for seasoning sweet-and-sour dishes such as pickles, pasta and legume salads, rice noodles, sushi. It can also be used to make dips, marinades, mayonnaise and vinegar-based drinks.

Ingredients: water, wholegrain brown rice, sea salt, koji (Aspergillus oryzae)

Storage: Store in a cool, dry place. Protect from sunlight.

Nutritional information per 100 ml:

Energy value - 144 kJ/35 kcal

Fat - 0 g

- of which saturates - 0 g

Carbohydrate - 0.4 g

- of which sugars - 0 g

Fibre - 0 g

Protein - 0.4 g

Salt - 1.02 g