California Junmai Rice Wine Vinegar

California Junmai Rice Wine Vinegar from American Vinegar Works is made with junmai-grade California sake, slow-fermented the old-school way and rested in 25-gallon American oak. It brings more body and nuance than commercial rice vinegars, with balanced brightness and a gentle, velvety finish for salads, sushi rice, and seafood.

At a glance

• Type: Barrel-aged rice wine vinegar
• Sizes: 8.5 oz and 33.8 oz glass bottles
• Fermentation base: Junmai sake
• Base origin: California
• Process: Slow-fermented, aged in oak barrels
• Minimum acidity: 4.25%
• Maker: American Vinegar Works

Best for

• Cucumber and micro-green salads
• Sushi rice and seafood
• Delicate sauces and soups
• Slaws and quick pickles
• Everyday vinaigrettes that should taste elegant, not acidic
• Gift for the home cook who loves Japanese-leaning dishes

How to use

Use it where you want brightness without bite: gloss cucumbers and micro-greens, season warm sushi rice, lift delicate seafood and light marinades, or build vinaigrettes, slaws, and quick pickles. Its fuller mouthfeel keeps dressings tasting rounded.

Flavor profile

Rich and round with more weight than typical rice vinegar, with a clean, layered tang that reads elegant rather than sharp.

About American Vinegar Works

American Vinegar Works is a New England maker that revived an 1823 slow-fermentation method, crafting small-batch, barrel-aged vinegars from American wines, ciders, and brews, hand-bottled raw and unfiltered.