Q&A for How to Make Rice Vinegar

Rice wine could be referring to mirin (Japanese sweet rice wine) or sake (Japanese dry rice wine). Mirin is generally used to cook with while sake can be used in recipes or simply drunk like any other alcoholic beverage. I usually use Kikkoman mirin and for sake, Ozeki brand.

You usually don't strain rice; you are supposed to let the water absorb into the rice as it's cooking. But, if you do decide to strain it, you can choose to either eat it or season it as you like.

Wine is the factor which is working to turn it too alcoholic. Moreover, the fermentation takes place as well, to do the job.

Yes, totally it is not a big problem. So just keep proceeding with the procedure.

Yes, we often use more water in rice boiling than we need. So the rest of the water can be used as well.

If its homemade, then it should be more better. The quality would be better.

Rice wine is a popular alcoholic beverage used for both drinking and cooking. In Japan, it’s known as sake and the country’s national beverage. Other versions used for cooking include mirin from Japan and huangjiu from China.

In this recipe, you don't quite need it, it is a good idea to keep it nice and simple.

In that case, a starter culture may help. Generally, it is not needed, and whey, specifically, may be counterproductive. The best starter for vegetables is some brine from a previous batch. Raw apple cider vinegar makes a reasonable second choice.

Your best option would be to throw out the used cheesecloth and rice or to use the rice as part of your compost. If you don't have a compost bin you can give it to a friend, neighbor or local park that will take the rice.

Rice is generally substitutional. Brown rice will work in place of white rice. Just be mindful of the other instructions.