Organic Rice Vinegar

It tastes less acidic, softer and full than the traditional wine vinegar.

The rice vinegar is produced on the island of Kyushu: the rice is fermented until sake (rice wine) is obtained, then combined with well water and a small amount of rice vinegar. Through one year of maturing in clay pots, partially buried, and then filtered give birth to this condiment.

  • Code: 2ACIRI
  • Quantity: 500ml

Tech notes

Water, brown rice*, Koji (Aspergillus oryzae).

Store in a cool, dry place away from light and heat.

  • Dietary fibers (gr) 0.1
  • Carbohydrates tot. 0
  • Soluble carbohydrates (gr) 0.5
  • Energia Kcal 14
  • Energia Kj 59
  • Lipids tot. 0.5
  • Protein tot. (gr) 0.5
  • Saturated tot. (gr) 0

Acidity: 4,2-4,4%In place of traditional vinegar, or directly on raw and cooked vegetables to intensify the flavour. Mixed with soy sauce and oil, or sesame cream, becomes a rich dressing for salads.

The informations contained in this schedule are informative purposes only.
For consumption / use of the product we suggest you to read the label.

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