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Huixian Industrial Zone, Xinxiang City, Henan Province, China




  • 17% Acidity Rice Vinegar

    Rice vinegar is the aged and filtered product obtained from the acetous fermentation of sugars derived from rice.  It is light in color and has a clean, delicate flavor. Widely used in Asian dishes, rice vinegar is popular because it does not significantly alter the appearance of the food. And it is excellent for flavoring with herbs, spices and fruits due to its mild flavor.


    Compared to white distilled vinegar, rice vinegar is less acidic with a delicate, mild, and somewhat sweet flavor. It's commonly used in marinades and salad dressings, and for pickling vegetables. Chinese rice vinegars are stronger than Japanese ones, and range in color from clear to various shades of red, brown and black and are therefore known as rice wine vinegar. 


    Songyuan Bio-fermentation White Rice Vinegar’s acidity can reach to 17%, it contains Amino acids, Organic Acids,Carbohydrate, Vitamin B1, Vitamin B2, Vitamin C, Inorganic salts, minerals etc rich nutritional ingredients.  

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    ※  Compound Seasonings: ketchup, salad dressing, mustard sauce, mayonnaise, etc.;

    ※  Flavored Vinegar: spiced vinegar, sauce vinegar, garlic vinegar, ginger vinegar, etc.;

    ※  Beverages: apple and other fruit vinegar / juice, etc.;

    ※  Functional Health Vinegar: Diet and Metabolism;

    ※  Pickle Processing: such as cabbage, garlic, beans, etc.;

    ※  Fish or Seafood  Processing;

    ※  Pharmaceutical, beauty, cleaning and other industries;

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