최신 3건의 Rice Vinegar 도매 업데이트를 활용해 현재 수출 가격 포인트와 원산지 수준 공급업체 변화를 검증하세요.
일자
항목명
단가 (USD)
2026-09-01
GWY **** ******* **** * ******* ****
2.24 USD / kg
2026-09-01
Hok** **** **** ******* ***** * ******* ****
1.60 USD / kg
2026-08-01
Оце* ******* ** * * * ******* ****
1.81 USD / kg
가격 데이터
Rice Vinegar 가격, 어디까지 필요하세요?
전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.
Classification
Product TypeProcessed Food
Product FormLiquid
Industry PositionValue-Added Condiment
Market
Rice vinegar is a fermented vinegar used globally as a culinary acidulant and condiment, with strong roots in East Asian cuisines and growing adoption in international home cooking and foodservice. Global trade statistics typically capture rice vinegar within the broader vinegar category under HS heading 2209, which limits product-specific visibility in customs data. Production and product know-how are concentrated in Asia—especially Japan, China, South Korea, and Vietnam—while demand growth is linked to the global expansion of Asian cuisine and retail availability. Market differentiation is driven by type (e.g., white/red/brown/black), seasoned vs. unseasoned formats, and quality cues such as fermentation claims and maturation.
Market GrowthGrowing (medium-term outlook)demand expansion linked to increased global consumption of Asian cuisine and wider retail/online availability
Major Producing Countries
일본Identified as a predominant production base for rice vinegar in market research coverage.
중국Identified as a predominant production base for rice vinegar in market research coverage.
대한민국Identified as a predominant production base for rice vinegar in market research coverage.
베트남Identified as a predominant production base for rice vinegar in market research coverage.
Specification
Major VarietiesWhite rice vinegar, Brown rice vinegar, Red rice vinegar, Black rice vinegar
Physical Attributes
Typically milder sensory profile than many sharp distilled vinegars, with subtle sweetness noted in some styles
Color ranges from clear/pale to dark depending on rice type, processing, and maturation (e.g., black vinegar)
Compositional Metrics
Total acidity (as acetic acid) is a primary buyer specification and is commonly declared on labels
Residual sugar and flavor intensity vary by type (white vs. red vs. black) and whether the product is seasoned
Packaging
Retail glass or PET bottles (commonly small-format)
Foodservice and industrial packs (e.g., larger plastic bottles, jerrycans, drums, or IBC totes for bulk supply)
ProcessingProduced via fermentation pathways consistent with vinegar standards (alcoholic fermentation followed by acetous fermentation)May be filtered/clarified and optionally pasteurized; some styles may be matured/aged for flavor development
Global growth of East Asian cuisines (especially sushi, dumplings, dressings, and dipping sauces)
Preference for milder, cuisine-specific vinegars in home cooking and foodservice
Growth of online and specialty grocery channels improving access to imported and premium variants
Temperature
Generally ambient-stable in sealed packaging; protect from excessive heat to preserve sensory quality
After opening, storage recommendations vary by brand; cool, dark storage is commonly advised for quality retention
Shelf Life
Typically long shelf life under ambient storage due to acidity; quality changes over time are more relevant than spoilage for many products
Risks
Food Fraud And Authenticity HighTrade and brand integrity risks arise when products marketed as fermented vinegar are adulterated, diluted, or formulated from non-fermentation acetic acid solutions, potentially conflicting with vinegar standards that define vinegar as a double-fermentation product and increasing the likelihood of import rejections and consumer trust damage.Specify fermentation-based vinegar requirements in contracts, audit suppliers and process controls, and use authenticity/quality testing aligned to vinegar standards and declared labeling claims.
Regulatory Compliance MediumLabeling and composition expectations can differ by market (e.g., naming conventions, declaration of acidity, and permitted additive use), creating compliance risk for cross-border shipments of seasoned or colored variants.Maintain market-specific label reviews, verify additive permissions/limits for the destination market, and document HACCP-based controls and traceability.
Quality Consistency MediumFlavor profile, acidity, and color can vary by rice type, fermentation management, and maturation, which can create buyer complaints or reformulation challenges for food manufacturers seeking consistent inputs.Use standardized starter cultures/fermentation parameters, define specification ranges (acidity, color, sensory), and implement lot-based QA release and retention sampling.
Sustainability
Wastewater/effluent management from fermentation and cleaning operations in vinegar manufacturing
Packaging footprint (glass and plastics) and transport-related emissions for internationally distributed condiment products
FAQ
How is rice vinegar typically made?Rice vinegar is produced by fermenting rice-derived sugars to alcohol and then converting that alcohol to acetic acid through acetous fermentation. Producers typically manage fermentation conditions for a target acidity profile, then clarify/filter and package the vinegar for retail, foodservice, or industrial use.
What are the main types of rice vinegar found in global trade?Commonly marketed types include white, brown, red, and black rice vinegar. These types differ in flavor intensity, sweetness perception, and color, and they are also sold as unseasoned base vinegars or as seasoned variants depending on the end use.