Rice vinegar is an appetizing condiment made from fermenting rice for a year in terracotta vats, to convert it first into alcohol and then into vinegar. Its flavor, being less acidic, smoother and fuller than wine vinegar, goes perfectly with any dish of cereals, vegetables and algae, highlighting its flavor without modifying it. It can be used as a substitute for conventional vinegar. Acidity: 4.5%.
Water, brown rice (12%), koji spores (Aspergillus oryzae).
The group La Finestra sul Cielo was born in Italy in 1978 with the aim of providing high quality organic food and develop products that improve the lives of consumers and the environment.
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