Food · Seasonings
Rice Vinegar
米酢 (Komezu)
Also known as: Komezu
Looking for a Japanese supplier of Rice Vinegar? Tell usAt a glance
| Category | Food |
|---|---|
| INCI name | Not applicable (food use)↗ |
| Japanese labeling name | Not applicable (food use) |
| Common Japanese notations | 米酢, コメズ |
| Origin | Fermented (rice-based acetic acid fermentation) |
| Typical functions | Food seasoning (primary), Preservation |
| Regulatory status in Japan | Food regulated under the Food Sanitation Act. JAS standards classify rice vinegar by rice content per liter of finished product. |
Rice vinegar — komezu — is produced by acetic acid fermentation of sake or sake-style rice brew. It is the defining acidic seasoning of Japanese cuisine, used to season sushi rice, dress sunomono, and provide the acidic note in many traditional dishes.
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Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Sushi rice seasoning
- Sunomono (vinegar dressings)
- Sauce and marinade bases
Ingredient profile
Rice vinegar is produced by a two-stage fermentation: first, rice is fermented with koji and yeast to produce a low-alcohol rice brew; second, acetic acid bacteria convert the alcohol to acetic acid. JAS standards define "rice vinegar" (米酢) as requiring at least 40 grams of rice per liter of finished product, and "pure rice vinegar" (純米酢) as requiring at least 120 grams per liter.
OEM applications
The single most important application is seasoning sushi rice — mixing rice vinegar with sugar and salt produces the distinctive sushi-meshi flavor base. Rice vinegar is also used in sunomono, nimono (simmered dishes), dressings, and countless sauces.
Regulatory classification in Japan
Food regulation under Food Sanitation Act. JAS standards provide content-based classification.
Regulatory classification in other markets
| EU | Food vinegar is permitted under general food law. Imports should meet EU food safety standards. |
|---|---|
| USA | Food use established. |
| China | Japanese-style rice vinegars are distinct from Chinese rice vinegars (cooking practices differ). |
| Korea | Food use established. |
Market reference formulations
Example finished products will be added after verification.
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Typical OEM use levels
Formulation ranges per finished-product application. Verify against the cited source before production.
| Application | Typical range | Regulatory limit | Notes |
|---|---|---|---|
| Standard JAS 米酢 compositional spec | Acidity ≥4.2% (acetic acid w/v); rice ≥40 g/L of finished product | Per JAS 食酢品質表示基準 | Source: 農林物資の規格化等に関する法律 (JAS) 食酢品質表示基準(JAS 食酢品質表示基準 / 消費者庁) |
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Room temperature ≤25°C in sealed bottle
- Conditions
- Sealed; air exposure permits acetic-acid loss
- Shelf life
- 24 months unopened; 3 months opened
JAS 食酢品質表示基準
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Kyoto (Iio Jozo), Wakayama, Aichi, Nara (Tamanoi)
- Import dependence
- 100% domestic for premium / artisan rice vinegar; commodity rice vinegar partly imported
農林水産省 / 食酢業界統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | Common | Iio Jozo and others hold organic JAS |
| Halal | Common | Vinegar is Halal-permissible (the fermentation alcohol is fully converted to acetic acid); explicit Halal cert available |
| Kosher | Common | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Rice Vinegar?
- Rice vinegar — komezu — is produced by acetic acid fermentation of sake or sake-style rice brew. It is the defining acidic seasoning of Japanese cuisine, used to season sushi rice, dress sunomono, and provide the acidic note in many traditional dishes.
- What is the regulatory status of Rice Vinegar in Japan?
- Food regulated under the Food Sanitation Act. JAS standards classify rice vinegar by rice content per liter of finished product.
- What products typically use Rice Vinegar?
- Sushi rice seasoning / Sunomono (vinegar dressings) / Sauce and marinade bases
- Where does Rice Vinegar come from?
- Fermented (rice-based acetic acid fermentation)
- What is the INCI / JSCI labeling name for Rice Vinegar?
- INCI: Not applicable (food use) / JSCI: Not applicable (food use)
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From the same origin
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Regulatory guidance
Take the next step
FAQ for OEM buyers
Q. What is the regulatory standard for labeling 'rice vinegar' in Japan?
Under the Japanese Agricultural Standards (JAS) for vinegar, 'komezu' (rice vinegar) must be brewed using at least 40 g of rice per liter of finished vinegar; 'junmai komezu' (pure rice vinegar) requires that rice be the sole grain raw material. These standards govern labeling on both the domestic market and export.
Sources · Last reviewed: 2026-04-26
Q. What acidity level is standard for OEM rice vinegar production?
Typical Japanese rice vinegar carries an acidity of 4.2-4.5%, while sushi-su (seasoned sushi vinegar) blends are lower in acidity due to sugar/salt dilution. Export markets sometimes request higher acidity (5%+) for shelf stability.
Sources · Last reviewed: 2026-04-26
- Industry knowledge — Japanese vinegar manufacturing
Industry-knowledge claim — not yet pinned to a single primary source
Q. What are the format options for OEM private label?
Japanese rice vinegar OEMs typically offer 150 mL, 360 mL, 500 mL, and 900 mL glass bottles, plus 1.8 L PET (foodservice), and bag-in-box formats for industrial customers. Pre-mixed sushi-su SKUs are also widely available.
Sources · Last reviewed: 2026-04-26
- Industry knowledge — Japanese vinegar OEM market
Industry-knowledge claim — not yet pinned to a single primary source
Q. What MOQ should buyers expect for private-label rice vinegar?
Japanese vinegar manufacturers commonly require MOQs of 1,000-3,000 bottles (500 mL equivalent) for a new private label SKU, with custom labels and bottles typically requiring higher minimums. Standard glass-bottle stock SKUs allow lower trial quantities.
Sources · Last reviewed: 2026-04-26
- Industry knowledge — Japanese seasoning OEM market
Industry-knowledge claim — not yet pinned to a single primary source
Use cases
Sushi vinegar (pre-mixed sushi-su)
- Positioning
- Convenience seasoning for home and foodservice
- Formulation notes
- Rice vinegar + sugar + salt + sometimes konbu/dashi; bottled in 360-500 mL.
Sources
- Industry knowledge — Japanese seasoning market
Industry-knowledge claim — not yet pinned to a single primary source
Premium junmai komezu (pure rice vinegar)
- Positioning
- Specialty/gourmet retail and export
- Formulation notes
- JAS junmai standard met; often aged and bottled in distinctive small-format glass.
Bottled ponzu and dressing seasonings
- Positioning
- Branded Japanese-style table sauces
- Formulation notes
- Rice vinegar provides acidic base; combined with citrus, soy sauce, dashi.
Sources
- Industry knowledge — Japanese seasoning OEM
Industry-knowledge claim — not yet pinned to a single primary source
Functional vinegar drink (diluted RTD)
- Positioning
- Health-positioned beverage, often with fruit juice
- Formulation notes
- Acidity reduced via sugar/juice dilution; PET-bottle ready-to-drink format.
Sources
- Industry knowledge — Japanese functional beverage market
Industry-knowledge claim — not yet pinned to a single primary source
Search the academic literature
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) JAS standards — rice vinegar
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.