Ingredients A–ZSeasoningsChecked 2026-09-30
Vinegar (brewed / rice vinegar) 醸造酢・米酢
Food ingredientUsed in 20 products on this site
A seasoning made by acetic fermentation of grains, fruits, or other raw materials.
How it appears on labels
| On the label (Japanese) | Meaning |
|---|---|
| 醸造酢 | brewed vinegar |
| 米酢 | rice vinegar |
| 有機米酢 | organic rice vinegar |
| 穀物酢 | grain vinegar |
| りんご酢 | apple vinegar |
Labeling rules
- The Food Labeling Standards (Appended Table 3) divide vinegar into “醸造酢” (brewed vinegar) and “合成酢” (synthetic vinegar). Brewed vinegar is made by acetic fermentation of a mash (or alcohol) of grains, fruits, vegetables, and the like, and does not use glacial acetic acid or acetic acid. Synthetic vinegar is diluted glacial acetic acid or acetic acid with sugars and the like added, or that mixed with brewed vinegar.
- “穀物酢” (grain vinegar) is brewed vinegar made with 40 g or more of grains per liter (and using no agricultural products other than grains and fruits, and no honey). “米酢” (rice vinegar) is grain vinegar made with 40 g or more of rice per liter (excluding rice black vinegar, “米黒酢”) (Appended Table 3).
- Among fruit vinegars, one made with 300 g or more of pressed apple juice per liter is “りんご酢” (apple vinegar) (Appended Table 3).
Good to know
- Among the products on this site, the tomato ketchup lists “醸造酢” (brewed vinegar) in its ingredients and states “りんごを含む” (contains apple) in the allergen labeling. The oyster sauce lists “有機米酢” (organic rice vinegar).
- In the Standard Tables, rice vinegar has 46 kcal per 100 g and grain vinegar has 25 kcal.
Food composition data
| Vinegar (per 100 g) | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Salt equivalent (g) |
|---|---|---|---|---|---|
| Rice vinegarFood No. 17016 | 46 | 0.2 | 0 | 7.4 | 0 |
| Grain vinegarFood No. 17015 | 25 | 0.1 | 0 | 2.4 | 0 |
Per 100 g of the edible portion. Source: MEXT, Standard Tables of Food Composition in Japan (8th revised edition, 2023 supplement).
Products on this site that contain it
| Product | As written on the label |
|---|---|
| 黄金の味 中辛エバラ食品 | りんご酢 |
| カゴメトマトケチャップカゴメ | 醸造酢 |
| キユーピー 深煎りごまドレッシングキユーピー | 醸造酢 |
| キユーピー マヨネーズキユーピー | 醸造酢 |
| 味ぽん 360mlミツカン | 醸造酢 |
| 追いがつおつゆ2倍 500mlミツカン | 醸造酢 |
| お好みソースオタフクソース | 醸造酢 |
| 割烹白だし 500mlヤマキ | 醸造酢 |
| 食品添加物無添加 焼肉のたれ味研 | 米酢 |
| ゆずぽん酢（センザン）センザン醤油（秦組本店） | 米酢 |
| 国産有機野菜・果実使用 やきそばソース光食品 | 米酢（米：国産） |
| 元祖の本造りなめ茸小林農園 | 玄米黒酢 |
| ゆずポン酢黒滝森物語村 | 酢 |
| MAYO×MAYO マヨMAYO×MAYO | 穀物酢 |
| 無添加万能焼肉のたれ永野 | りんご酢（栃木県製造） |
| 胡麻ドレッシングオジカソース | 醸造酢（りんごを含む） |
| ウスターソースオジカソース | 醸造酢 |
| 広島県産かきで造った オイスターソースセンナリ | 有機米酢 |
| 粒マスタード月のアムリタ | 酢 |
| 粒マスタード月のアムリタ | 白ワインビネガー |
| 粒マスタード月のアムリタ | シェリービネガー |
| トマトケチャップユーサイド | 醸造酢 |
Product pages are in Japanese for now; each one reads every ingredient on the label.
Related pages
Sources
- Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015) — e-Gov Japanese Law Search
- Standard Tables of Food Composition in Japan (8th revised edition, 2023 supplement) — MEXT
Sources are in Japanese unless noted otherwise. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
This page lists facts stated in laws and in standards of public bodies and industry associations. It does not judge whether an ingredient or product is good or bad. If you have a food allergy, always check the label on the package.