Rice Vinegar | Wholesale Japanese Seasoings | Restaurant Usage | Sour Liquid Vinegar
- group name
- Custom Vinegar Series
- Min Order
- 10 box
- brand name
- Yinghok Food & Beverage Wholesale Manufacturer
- model
- KS-TL-07
- Nearest port for product export
- Dalian Liaoning
- Delivery clauses under the trade mode
- FOB, EXW
- Acceptable payment methods
- T/T
- update time
- Sat, 06 Dec 2025 09:34:28 GMT
Paramtents
Acidity 4.2%
Shelf life 24 months
Available sizes 1.75L,1.8L,2kg,1.9L,18L
Storage conditions Store in a cool, dry place away from light.
Packging & Delivery
- 55cm x33cm x22cm
-
Min Order10 box
Briefing
Chrysanthemum vinegar, a premium rice vinegar fermented from pure rice, valued for its mild acidity and delicate rice aroma.
Detailed
Brife Introdution
Rice vinegar, with its mild acidity, delicate rice aroma and sweet taste, can be skillfully incorporated into various Japanese dishes besides classic sushi. It balances the flavors of ingredients through seasoning or adds a refreshing layered taste.
Raw Materials and Production Process
Ingredients: YINGHOK Rice vinegar is generally brewed from high-quality rice produced in Heilongjiang, China, without adding any miscellaneous ingredients, ensuring its pure rice aroma and flavor.
Fermentation method: It adopts the traditional long-time low-temperature fermentation process. This method makes the flavor of chrysanthemum vinegar more mellow and delicate, with a softer taste, while preserving the natural nutrients and aroma of rice.
Summary of Matching Principles and Techniques
Dosage Control:
Yinghok vinegar has a mild acidity (about 4.2%), but it is recommended to start with "1 tablespoon" when using it directly to avoid abrupt sourness from overuse—especially in stewed dishes.
Flavor Complementation:
When paired with oily ingredients (such as eel or saury), the acidity of chrysanthemum vinegar effectively cuts through greasiness. For light ingredients (like tofu or vegetables), season with mirin or dashi stock to balance the flavor and prevent the sourness from overwhelming the dish.
Temperature Adaptation: Use the vinegar directly in cold dishes (sashimi, salads). For hot dishes (steamed or stewed), mix the vinegar with other seasonings before heating to mellow the acidity—avoid prolonged heating, as it may cause the sourness to evaporate.
What Are he Differences from Other Vinegars ?
Yinghok Rice Vinegar | Regular rice vinegar | Fruit Vinegar: | Black Vinegar | |||
| Brewed with pure rice and undergoes long-term low-temperature fermentation | Has a relatively shorter fermentation period | - | - | |||
| features a milder taste, lower acidity, natural sweetness, and a subtle rice aroma and a subtle rice aroma, | has stronger acidity and a more monotonous flavor. | - | - | |||
| made from rice, characterized by a unique rice aroma and a delicate，without obvious fruity notes. | - | primarily brewed from fruits, carrying rich fruity aromas—for example, apple vinegar has the scent of apples, and lemon vinegar exudes a fresh lemon fragrance. | - | |||
has a lighter, nearly transparent color, a fresh and (refined) flavor, moderate acidity, and primarily highlights the rice aroma and gentle sourness. | - | - | typically has a deep brown or black color, with a rich, full-bodied taste, high acidity, and a hint of caramelized aroma and sweetness. | |||
RICE VINEGAR WINE FAQs
How long is the shelf life of Rice wine?
24 months. Store in a cool, dark place away from heat and direct sunlight.
How to Use YINGHOK Rice Vinegar?
Sushi preparation:
It is an excellent choice for making sushi vinegar. The prepared sushi vinegar is used to season sushi rice, which can neutralize the stickiness of the rice, making it distinct and elastic, bringing out the freshness of sashimi, and enhancing the overall flavor of sushi.
Sashimi pairing:
When used in sashimi dishes, it can fully highlight the original taste of the fish, giving the finished product a fresh and delicate layered texture.
Other dishes:
It can also be used in seafood cold dishes, adding a refreshing acidity and unique flavor to the dishes.
How to judge the quality of rice vinegar?
1)Visual Inspection:
Light brown or transparent color with no cloudiness or sediment.
Uniform texture without visible impurities.
2)Aroma Check:
Natural blend of rice aroma and vinegar fragrance.
No pungent off-odors.
3)Taste Test:
Mild and mellow acidity with slight sweetness and a pleasant aftertaste.
No bitter or astringent notes.
4)Label Verification:
Main ingredient should be rice with minimal additives.
Choose products labeled as high-grade (e.g., premium) with fresh production dates.