Rice vinegar 250ml The ECO Window

Made by fermenting the rice for a year in terracotta tubs, to convert it first into alcohol and then into vinegar. Its flavor, being less acidic, smoother and fuller than wine vinegar, combines perfectly with any cereal, vegetable and seaweed dish, highlighting its flavor without modifying it. It can be used as a substitute for conventional vinegar. Acidity 4.5%. ingredients Water, brown rice (13%), sea salt, Koji spores (Aspergillus oryzae). Allergens: May contain traces of soy and gluten. Mode of use Pour a few drops directly on cooked or raw vegetables to enhance their flavor. It can also be mixed with soy sauce and oil or sesame cream to create a rich condiment ideal for salads. Nutritional information Energy value: kcal.16/kJ.68 Fats: 0.000 Carbohydrates: 3,500 > of which, sugars: 0.000 Dietary fiber: 0,000 Proteins: 0.500 Salt: 25,480 *Product with ecological food certificate