Rice wine vinegar has the lovely sour and tangy taste you expect vinegar to have but with a distinct but subtle finish of Saki rice wine. I use this particular vinegar in my Asian pastes, sauces and dressings.
Vinegar is a very mild acid and has been used for thousands of years as a preservative and flavour enhancer. It is in PK’s Essential Pantry Cupboard Contents. 🙂
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