Japanese rice vinegar is made from the byproduct of making rice wine (sake lees). It is mild and mellow with a unique flavor that is hard to substitute. It is the primary flavoring for sushi rice.
Uses: Make delicious pickles (sunomono). Use it to add acidity to braises, soups, and dips. Use in marinades to remove fishy odors.
This is the larger 24 oz bottle.