Rice Alcohol

Rice alcohol, also known as rice vinegar or sake vinegar, is a type of vinegar made from fermented rice. It is produced by fermenting rice, often with the addition of a starter culture, to produce alcohol, which is then further fermented into acetic acid.

Rice alcohol is used as a flavoring agent and preservative in various foods. Its mild, slightly sweet, and tangy flavor makes it suitable for salad dressings, marinades, sauces, and pickled vegetables. It is particularly common in Asian cuisine.

Rice alcohol is generally recognized as safe (GRAS) by the FDA for use in food. It is a common ingredient in many foods and is not associated with significant health concerns at typical consumption levels. JECFA has evaluated vinegar and its salts, and EFSA has evaluated acetic acid, with no specific concerns raised at typical intake levels.