Diluted With Water To 4.5% Acidity

This is a diluted form of rice vinegar, which is a fermented product made from rice. The dilution process reduces the acidity to 4.5%, making it milder and more suitable for certain culinary applications.

Manufacturers use diluted rice vinegar primarily as an acidity regulator and flavor enhancer in foods like seasoned rice vinegar and sushi. Its mild sourness adds brightness without overpowering other flavors, making it ideal for dressings, marinades, and sauces.

Diluted rice vinegar is generally recognized as safe (GRAS) by the FDA for use in food. It is a common food ingredient with no significant health concerns associated with its typical consumption levels. International bodies like JECFA have evaluated acetic acid, the main component of vinegar, and established acceptable intake levels.