Japan, as a rice growing nation, makes vinegar from rice. This results in an exceptionally palatable and delicate vinegar. It has light flavour and low acidity – about 4.2%.

Like many things in Japan the first rice vinegar was introduced from China, in the fourth century. Naturally brewed Japanese vinegar takes two to three years for its fermentation process.

Rice vinegar increases the potency of Vitamin C, one reason why it’s said to be good for the complexion. It contains some calcium, glucose and carbohydrates with traces of iron and protein, stimulates appetite and aids digestion. Its antiseptic properties make it efficacious in cases of bowel and stomach disorders.