There is no doubt that brown rice vinegar is healthy, nutritious, and adds flavor to foods. They contain amino acids use unpolished brown rice for production, which makes them rich in nutrients. 

Health Benefits

Contains Amino Acids: Amino acid aids proper digestion and absorption of nutrients from foods. They also help with the breakdown of toxic fats in the body.

Proper Digestion: They also contain acetic acid. This aids in the proper absorption of essential vitamins and minerals.

Slows Aging Process: Authentic brown rice vinegar contains 16 organic acids and 20 amino acids that help prevent the formation of toxic fats peroxides. Fats Preoxide develops when unsaturated fatty acids from vegetable oils and other foods come in contact with heat. This contributes to aging and unhealthy cholesterol formation.

Healthy Heart: These kinds of vinegar inhibit fatty peroxides. Fatty peroxides help to prevent or reduce the build-up of harmful cholesterol on the blood vessels. More so, taking brown rice may reduce your blood pressure and cholesterol levels. 

What Type of Organic Brown Rice Vinegar Should I Buy?

Traditionally, vinegar goes through the boiling process that destroys many of the beneficial amino acids. However, below are some of the brands that take enough time to ferment vinegar.


EDEN’s uses organically grown, brown rice (Koji Aspergillus Oryzae – Oryza Sativa), a small amount of seed vinegar from a previous batch, and pure water to produce vinegar. All these ingredients go through the blending process before entering into the earthenware crock storage process. This earthenware crock is partially buried, covered, and fermented for eight months.

This process of fermentation allows the enzymes in the Koji to break down the complex starches in the rice. This process converts it into simple sugar, alcohol, and finally vinegar. The vinegar is bottled in an Amber glass to protect its nutrients and flavor.



Ottogi‘s Brown Rice Vinegar is a universal herbal condiment that is commonly used in Asian cuisine. The soft nature of this vinegar is ideal for preparing sushi. Also, it is great for making fish, meat, and seasoning soups.

Ohyama Foods

This special hand-crafted, small-batch brown rice vinegar is made using the crisp and clear Aya spring water and brown rice, fermented by black koji culture. Undoubtedly! The production method makes this vinegar more special. In addition, it is naturally fermented outdoors in large clay crocks for 6 months and then aged for an additional 6 months indoors. As a result of using this time-honored method, their vinegar becomes rich in essential amino acids and umami flavor. 

This Japanese rice wine vinegar is suitable for both cooking and drinking. For drinking, take 20ml of vinegar a day, diluted with 100ml of water.  

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