This is an exemplary seasoned rice vinegar. It’s bright and fruity with a natural sweetness that’s perfect for sushi rice or dumpling dipping sauces. Use it anywhere rice vinegar is called for, it will make your smashed cucumber salads and Szechuan stir fried potatoes sing.

It's fuller-bodied than conventional rice vinegars, with a layered flavor and natural sweetness. You can tell the quality by its texture; it’s slightly viscous even though there’s no added sugar. The syrupy texture coats the food and sticks to the senses. The color is naturally a warm toasty brown. This has a similar acid level to other rice vinegars at 4.5%.

This seasoned rice vinegar is fermented naturally, seasoned only with salt, and is packaged in a long-neck glass bottle with a dispenser top. The glutinous rice used in the vinegar is grown in Taiwan.

Tasting Notes and Usage

champagne, malt
4.5% acidity

Ingredients and Instructions

water, glutinous rice, wheat, salt
230 ml

Opening the Bottle

Our Wu Yin vinegar bottles have a protective seal underneath the black spout that needs to be removed before use. Sometimes, the temperature change during shipment from Taiwan's warm climate to a colder one can make them tough to open.

Here's what works for us: run warm water over the spout for a minute or two to loosen it up. Then twist off the spout. If the spout is still stuck, gently work a fork under its edge. Always keep a good grip on the bottle and point it away from yourself when opening. Once the spout is off, remove the protective seal and put the spout back on for pouring.

About Gao Ji Wu Yin Vinegar

Gao Ji Wu Yin Vinegar 高記五印醋 is a Taiwanese vinegar producer that was founded in 1903. Wu Yin Vinegar 五印醋 translates to Five Chop Vinegar, named after the 5 red labels attached to their vinegar vats in the old days.

Now run by the fourth generation, it’s one of the longest operating vinegar fermenters in Taiwan; their product is used by some of the oldest and most well known eateries. The beloved noodle shop Du Xiao Yue 台南度小月擔仔麵 in Tainan uses Wu Yin Vinegar in their Dan Zai Mian, one of Taiwan’s most iconic street foods. Din Tai Fung used it back in their mom-and-pop days on Yongkang street, too.