Bio rice vinegar is used in Japan in the preparation of traditional dishes as well as in marinades to reduce the strong odors of certain fish and meats. The know-how of this Japanese tradition combined with the incredible alchemy of brown rice fermentation make this product a rare and precious dish, both for its flavor and its nutritional qualities. This product is sweeter than other vinegars (4.5% acidity), it will bring a special aroma and a new freshness to your starters. Like most seasonings in Japanese cuisine, brown rice seasoning is very popular for its nutritional properties. It stimulates the appetite, facilitates the fixation of calcium and its enzymes favor the digestion and assimilation of the food it accompanies. In macrobiotic cooking, priority is given to this vinegar because it is softer, less aggressive and highly digestible. It is recommended to use as a classic vinegar. Its sweet and acid flavor is a delight for making all kinds of sauces and vinaigrettes, marinades (fish, tofu, etc.) or for deglazing cooking juices. It is also traditionally used to flavor makis and sushi rice because, added after sushi rice is cooked, it improves its consistency and flavor and optimizes its digestibility. Store in a cool and dry place.