Organic Japanese Brown Rice Vinegar 150ml/500ml

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

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.