Rice Vinegars

  • Yoshikatsu Murooka
  • Kumiko Nanda
  • Mitsuo Yamashita


Rice vinegar is a traditional seasoning condiment used in China, Japan and Korea. Rice vinegar is made from fermented rice wine (sake in Japanese). Fermentation methods for rice vinegar include a traditional static method and recently developed continuous-culture and batch-culture methods. Chinese and Japanese rice vinegars are slightly milder and sweeter than Western vinegars.


Alcohol Fermentation Acetic Acid Bacterium Glutinous Rice Traditional Static Method Acetic Acid Fermentation 
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© Springer-Verlag Italia 2009

Authors and Affiliations

  • Yoshikatsu Murooka
    • 1
  • Kumiko Nanda
    • 2
  • Mitsuo Yamashita
    • 3
  1. 1.Department of Health ScienceHiroshima Institute of TechnologyHiroshimaJapan
  2. 2.Tamanoi Vinegar Co., Ltd., YamatokoriyamaNaraJapan
  3. 3.Department of Applied Chemistry, Faculty of EngineeringShibaura Institute of TechnologyTokyoJapan

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