Organic brown rice, koji, and pure water are blended, fermented, and aged on Kyushu Island, Japan. Precious, sweet, smooth, and mellow. Enhances almost any food and it's essential to make good sushi rice. 4.5% acidity. Great chefs insist on this sweet traditional brew, please discover why. 
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Organic Eden Brown Rice Vinegar is a refreshing and versatile seasoning. It is full-bodied without the sharpness usually associated with vinegar. In cooking, brown rice vinegar helps to balance salt and adds interest by providing a stimulating contrast of flavors. Use it as you would any other fine vinegar. It is an excellent condiment sprinkled over vegetables and grain. Excellent on salads.
Eden Brown Rice Vinegar is made from organically grown, cooked brown rice Oryza sative, koji Aspergillus oryzae, and pure water. The ingredients are blended, fermented, and allowed to age and mellow its taste. The enzymes in the koji break down the complex starches in the brown rice converting them to simple sugars, then alcohol, and finally acetic acid or vinegar. We bottle it in amber glass to protect nutrients, flavor and bouquet. 4.5 percent acidity.
A vinegar that is labeled 'rice vinegar' does not assure quality. Many commercial vinegars are synthetic products made from glacial acetic acid, a petroleum product. Others are made from alcohol produced for industrial use. Please avoid any vinegar labeled 'distilled,' as it is the most highly refined.
Authentic brown rice vinegar is considered a healthful food in Japan and is served with almost every meal.
Rice vinegar was brought from China to Japan in the fourth century A.D., at about the same time that the closely related process for making rice wine (sake) was introduced. Natural rice vinegar maintained its popularity in Japan until the early 1900s when the cheaper brewing methods were developed. Eden Brown Rice Vinegar is the healthiest, original version.
