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Rice vinegar is a mild, slightly sweet vinegar produced through the fermentation of rice or rice wine (sake). Originating in East Asia, particularly China and Japan, it is made by allowing acetic acid bacteria to convert the alcohol in fermented rice into acetic acid. The resulting liquid typically ranges from 4-5% acetic acid by volume, making it gentler and less sharp than distilled white vinegar. Japanese rice vinegar (su) is often refined to a pale golden or clear appearance with a delicate flavor profile, while Chinese varieties may range from clear to amber to dark brown depending on the fermentation process and added ingredients such as glutinous rice or additional grains.

The flavor profile is characterized by a subtle sweetness, mild acidity, and faint fruity or floral notes. Key varieties include distilled rice vinegar (clear, neutral), aged rice vinegar (deeper color and complexity), and specialty variants like black rice vinegar and red rice vinegar, which incorporate different rice types or additional fermentation processes.

Rice vinegar is essential to East and Southeast Asian cuisines, where it serves as a foundational ingredient in both cooked dishes and condiments. It is a primary component of sushi rice seasoning, where its mild acidity and slight sweetness balance the rice without overpowering it. The vinegar appears in Vietnamese dipping sauces (nước chấm), Japanese marinades and salad dressings, Chinese stir-fries, and Thai preparations. Its gentle acidity makes it suitable for pickling vegetables, tempering hot dishes, and creating balanced dipping sauces. In Western cooking, rice vinegar has become valued for its subtle flavor in vinaigrettes, Asian-fusion preparations, and as a lighter alternative to harsher vinegars in dishes where acidity is needed without aggressive sharpness.