Organic Japanese Brown Rice Vinegar 150ml/500ml
Category: Vinaigre
Made to a traditional Japanese recipe by third-generation family producers on the island of Kyushu, this organic brown rice vinegar has a full, mellow flavour with a delicate hint of caramel.
Unlike sharper vinegars, this Japanese classic offers a gentle acidity (4.4%) that enlivens dishes without overpowering them. It is ideal wherever subtle tartness is needed — from sushi rice to salad dressings and marinades.
Available in 150ml / 500ml
Key Product Features
- Traditional Japanese recipe — third-generation producers, Kyushu
- Certified organic and 100% plant-based (vegan)
- No refined sugar, no artificial additives or preservatives
- Gentle acidity (4.4%) — milder than apple cider vinegar
- Slow-matured for full, rounded flavour
Directions for use: Ideal for sushi rice, salad dressings, marinades, pickles and sauces. Use as a gentle alternative to apple cider vinegar.
Ingredients: Water, brown rice* (20%). *organically grown
Nutritional Values
| Nutritional Values | Per 100ml |
|---|---|
| Energy | 75 kJ / 18 kcal |
| Protein | 0.8g |
| Carbohydrates | 0.7g |
| Of Which Sugars | 0g |
| Fat | 0g |
| Of Which Saturates | 0g |
| Salt | 0.03g |
Acidity: 4.4%
FAQs
How does brown rice vinegar differ from white rice vinegar?
Brown rice vinegar is made from whole grain brown rice, giving it a deeper, more complex flavour with delicate caramel notes. Both are suitable for sushi, but brown rice vinegar offers a richer aroma.
Is it suitable for a vegan diet?
Yes — it is 100% plant-based and certified organic, containing only water and organic brown rice.
How should I store it after opening?
Store in a cool, dark place away from direct sunlight. Close tightly after use. Refrigeration is not required.
How much should I use in recipes?
Typically 1–2 tablespoons for dressings or marinades. For sushi rice vinegar, mix 3 tbsp vinegar, 2 tbsp sugar and 1 tsp salt per 300g cooked rice.
