Rice vinegar has a sweet, acidic taste similar to those of other types of vinegar like apple cider vinegar. Unlike rice wine, rice vinegar is usually only used in small quantities. Compared to white distilled vinegar, rice vinegar is less acidic with a delicate, mild, and somewhat sweet flavour.
Rice vinegar and rice wine vinegar are the same thing. Rice vinegar is commonly used to add acidity to many Asian dishes, from Chinese stir-fry to Japanese sushi.
It’s also used in pickling, and to make light, flavorful salad dressings, vinaigrettes, and dipping sauces, and can serve as part of a marinade.
The process for making rice wine vinegar starts with alcohol and the addition of different organisms, called acetobacters. They convert the alcohol into acetic acid, made by fermenting the sugars in rice into alcohol, and then into acetic acid to make the vinegar.
Rice wine vinegar
