Rice vinegar is made of rice, wheat, sorghum, bran, chaff, persimmon, etc. Acetic acid is produced by fermentation of acid koji, so it is brewed. In fact, white vinegar is fermented with edible alcohol, then mixed with edible glacial acetic acid, or acetic acid fermented with coix seed.

From the appearance, the color of rice vinegar tends to be rosy or yellow, with pure fragrance and slightly sweet taste, which is suitable for daily dipping or mixing vegetables. White vinegar is colorless and simple in taste. Because the ingredients are simple, it is sour, suitable for mixing light-colored vegetables, or better as a cleaner.

Because rice vinegar is directly fermented by grain, it contains a lot of trace elements, especially B vitamins, and is a more nutritious vinegar.