The raw materials and technology of white rice vinegar and white vinegar are different. Generally speaking, white rice vinegar is natural and processed from rice, sorghum and soybeans. Compared with white vinegar, the price will be higher.

White vinegar contains a large number of chemical components, the main chemical components are edible acetic acid, glacial acetic acid and so on.

So white rice vinegar is different from white vinegar, but the usage of these two kinds of vinegar is similar.

Brewing vinegar is put forward by distinguishing synthetic vinegar from processed vinegar. The brewing period is more than 5- 10 months, with chaotic golden color, high production cost and extremely high nutritional value. Brewed vinegar is loved by people because of its good taste.

Fermented vinegar is made from starchy raw materials such as grain through microbial koji-making, saccharification, alcohol fermentation and acetic acid fermentation. Besides acetic acid (3% ~ 5%), it also contains amino acids, organic acids, sugars, vitamins, alcohols, esters and other nutrients and flavor components. It has unique color, fragrance and taste, and is not only a good condiment, but also beneficial to health if eaten frequently.