For example, the popular Cambodian rice wine liqueur Sombai includes fruits, spices, and sugar cane. Most Asian countries have their own variety of the wine. In cooking, it’s usually added directly to dishes or into marinades or sauces like teriyaki as a flavor enhancer ( 1). Rice wine is both used for cooking and commonly consumed as an alcoholic beverage.
On the other hand, unsweetened rice vinegar contains zero calories, carbs, or sugar ( 8). Seasoned rice vinegar has added sugar and salt, so opt for an unseasoned variety if you’re trying to reduce your intake of these ingredients ( 7). Meanwhile, 1 tablespoon (15 mL) of seasoned rice vinegar has 30 calories, 8 grams of carbohydrates, 8 grams of sugar, and 710 mg of salt. One typical 5-ounce (147-mL) serving of the wine provides 201 calories, 7.5 grams of carbohydrates, and 0 grams of sugar and salt ( 6). Considering their different uses, it’s difficult to compare their nutrient profiles. Nutritionīoth rice wine and vinegar contribute little nutrition. Unlike rice wine, rice vinegar is usually only used in small quantities.ĭue to their significant flavor differences, it’s not recommended to swap one for the other. Rice vinegar has a sweet, acidic taste similar to those of other types of vinegar like apple cider vinegar. There are many other rice wine varieties on the market, some boasting different flavors and colors depending on the fermentation process and addition of other ingredients like spices, herbs, or fruits. Compared with other rice wines, they have a sweet, mild flavor and are usually lower in alcohol content ( 1, 3, 5). Huangjiu (Chinese rice wine), mirin (Japanese cooking wine), and sake (Japanese drinking wine) are the most popular rice wine varieties. Rice vinegar is made by fermenting the starches in rice using an acetic acid bacteria known as Mother of Vinegar ( Mycoderma aceti) and small amounts of rice wine to convert the sugars into alcohol and then into acetic acid ( 4).Īdding to the confusion, rice vinegar is sometimes referred to as “rice wine vinegar.” Just like red and white wine vinegar, it’s not an alcoholic beverage despite having “wine” in its name, and it’s also not rice wine. For example, the mold known as Aspergillus oryzae converts starches into sugars and a yeast called Saccharomyces cerevisiae produces alcohol ( 1, 2, 3). The wine is made by fermenting rice starches using yeast, fungi, and lactic acid bacteria to produce alcohol. Other versions used for cooking include mirin from Japan and huangjiu from China ( 1). In Japan, it’s known as sake and the country’s national beverage. Rice wine is a popular alcoholic beverage used for both drinking and cooking. Though both are made from fermented rice, rice wine and rice vinegar are different.
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