• Yinghok: Long-term low-temperature fermentation, milder taste, lower acidity, natural sweetness, light color. • Regular rice vinegar: Shorter fermentation, stronger acidity, monotonous flavor. • Fruit vinegar: Fruity aromas (e.g., apple, lemon). • Black vinegar: Deep color, rich taste, high acidity, caramelized sweetness.
• Visual: Light brown/transparent, no cloudiness/sediment. • Aroma: Natural rice-vinegar blend, no off-odors. • Taste: Mild acidity with sweetness, no bitterness. • Label: Check for rice as main ingredient, minimal additives, and fresh dates.
Ideal for sushi rice (neutralizes stickiness, enhances flavor), sashimi pairing (highlights fish taste), and seafood cold dishes (adds refreshing acidity).
24 months. Store in a cool, dark place away from heat and sunlight.