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Sempio Brown Rice Vinegar 500ml
Sempio Brown Rice Vinegar 500ml 3 - DotAsia

Sempio Naturally Fermented Brown Rice Vinegar - Hyeonmi Sikcho 500ml

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Sempio Naturally Fermented Brown Rice Vinegar 500ml

Authentic Korean Fermented Vinegar · Hyeonmi Sikcho

Sempio (Sempio Foods) is Korea's leading fermented food brand, established in 1946. This brown rice vinegar is crafted from unpolished whole-grain brown rice through a two-stage natural fermentation process — alcoholic fermentation followed by acetic acid fermentation — following the authentic Korean tradition. The result is a smooth, rounded acidity with a subtle sweetness and deep grain character. In Korean households, it is the most essential vinegar used as the foundation of virtually every tangy dish: seasoned vegetables, cold salads, chogochujang dipping sauce, chojang, and cold noodle broth.

Fermented Fermented
Gluten-Free Gluten-Free
Vegan Vegan
Dairy-Free Dairy-Free
Korea Korea
At a Glance · Highlights
Fermentation
Two-stage natural fermentation Naturally Fermented
Gluten-Free
Contains no gluten Gluten-Free
Vegan
100% plant-based Vegan
Dairy-Free
No dairy ingredients Dairy-Free
Low-Fat
Low-fat product Low-Fat
Low-Sodium
Low in sodium Low-Sodium
Origin
Imported directly from Korea Direct from Korea

Product Information · Nutrition & Ingredients

Nutrition Facts (EU 1169/2011)

Nutritional information per EU Regulation 1169/2011 · Per 100ml and total volume (500ml)

Nutrient Per 100ml Total (500ml)
Energy 113 kJ / 27 kcal 565 kJ / 135 kcal
Fat 0 g 0 g
− Saturated Fat 0 g 0 g
Carbohydrate 6.7 g 33.5 g
− of which Sugars 6.7 g 33.5 g
Protein 0 g 0 g
Salt 0 g 0 g
Dietary Fibre 0 g 0 g
Ingredients · Ingredientes

Water, brown rice 8% (hyeonmi), alcohol, glucose.

This brown rice vinegar is a traditional Korean vinegar made by fermenting whole-grain brown rice. No artificial colours or flavourings added.

⚠️ Allergen Information · Información sobre alérgenos

None of the 14 major EU mandatory allergens declared by the manufacturer have been identified in this product. This product does not use gluten-containing cereals (wheat, barley, rye, etc.), and does not contain milk, eggs, nuts, crustaceans, soya, fish, or other major allergens.

※ Other foods may be processed in the same production facility. If you have a severe allergy, please check the most up-to-date labelling on the packaging.

Flavour Profile · Tasting Notes

Expressed like a wine tasting note — deeper grain character than white rice vinegar, rounder and smoother than apple cider vinegar.

Tasting Notes
Sourness
7/10
Grain Depth
8/10
Sweetness
4/10
Fermented Aroma
6/10
Smoothness
8/10

Traditional Korean Fermentation · How It's Made

Brown rice vinegar (Hyeonmi Sikcho) is made from unpolished whole-grain brown rice (hyeonmi) through a two-stage natural fermentation process. First, the starches in the brown rice are converted into alcohol by yeast in a process called alcoholic fermentation. Then, acetic acid bacteria transform that alcohol into acetic acid — the compound responsible for vinegar's characteristic tang — in a second stage known as acetic acid fermentation.

This two-stage fermentation follows exactly the same principle by which wine becomes vinegar. Because whole-grain brown rice is used instead of grapes, the resulting vinegar carries a deeper, rounder grain flavour than standard white rice vinegar, with an acidity that is smooth rather than sharp. Sempio has been producing traditional Korean fermented foods — including vinegar, soy sauce, and Doenjang — since 1946, faithfully reproducing this traditional method in modern brewing facilities.

Just as wine becomes balsamic vinegar in Italy, apple cider becomes apple cider vinegar across Europe, and milk becomes cheese and yoghurt — in Korea, grain becomes vinegar. If balsamic vinegar defines the identity of Italian cuisine, brown rice vinegar is the most fundamental condiment responsible for the tangy flavour of Korean home cooking.

Korean-Style Uses · How to Enjoy

Six classic ways Sempio Brown Rice Vinegar is used in Korean households — experience the authentic flavours of Korean home cooking.

Bibimbap
비빔밥 (초고추장)
A key ingredient in chogochujang — the sweet and tangy Korean red pepper dipping sauce served with Bibimbap. Mix 2 tbsp gochujang + 1 tbsp brown rice vinegar + 1 tsp sugar + sesame oil to create a versatile sauce that pairs perfectly with raw fish, seafood, or vegetable Bibimbap.
Naengmyeon
물냉면 · 비빔냉면
Korea's iconic summer noodle dish, Naengmyeon, is served with a chilled broth to which diners add a spoonful of vinegar at the table to adjust the acidity to taste. It is also an essential ingredient in the spicy sauce for Bibim Naengmyeon, where it softens and balances the heat.
Kimchi
겉절이 · 오이무침
Adds a bright, tangy note to geotjeori (fresh, unfermented Kimchi) and cucumber seasoned salad (oi muchim) — two classic Korean side dishes. It delivers a natural acidity quickly to these fresh preparations, making them ideal accompaniments to grilled pork belly or as everyday rice side dishes.
Chojang
초간장 (만두 · 부침개)
The essential base for chojang — the classic Korean vinegar soy dipping sauce served with Korean pancakes and Mandu (dumplings). Combine 2 tbsp soy sauce + 1 tbsp brown rice vinegar + chopped spring onion and chilli flakes for a classic dipping sauce that pairs perfectly with Kimchi jeon, haemul pajeon, and steamed Mandu.
Jangajji
장아찌 (절임 반찬)
Used to make Jangajji — Korean-style pickled side dishes. Submerge onion, garlic, chilli, or radish in a brine of soy sauce, vinegar, sugar, and water; within a few days you have a savoury, tangy rice side dish. One of the most common everyday accompaniments in Korean households, served at every meal.
Naengchae
냉채 · 잡채 (새콤한 무침)
Adds depth and a rounded acidity to chilled dressed dishes such as jellyfish naengchae, chicken breast naengchae, and tangy Japchae. Its richer grain character compared to white rice vinegar harmonises beautifully with sesame oil and soy sauce, delivering the distinctively smooth tanginess characteristic of Korean festive cuisine.

Product Details · Specifications

Volume
500ml
Origin
Korea (Made in Korea) 🇰🇷
Manufacturer
Sempio (Sempio Foods) — Korea's leading fermented food brand, established in 1946
Storage
Store in a cool, dry place away from direct sunlight. After opening, seal tightly and store at room temperature or refrigerate.
Category
Fermented Vinegar · Traditional Korean Condiment

Bring the most essential tangy flavour of Korean home cooking to your European table with Sempio Brown Rice Vinegar — sourced directly from Korea by dotAsia.

Direct from Korea EU Delivery Authenticity Guaranteed EU 1169/2011 Compliant
Frequently Asked Questions (FAQ)
What is Sempio Brown Rice Vinegar and how is it different from regular vinegar?

Sempio Brown Rice Vinegar (Hyeonmi Sikcho) is a traditional Korean-style vinegar made from brown rice (hyeonmi) through a natural two-stage fermentation process. Compared to Western white wine vinegar or apple cider vinegar, it has a distinctively smooth, rounded acidity with a subtle nutty grain character — less sharp and more complex. Much like wine or cheese, the fermentation process develops flavour beyond simple sourness. It can be used in a wide range of dishes including salad dressings, marinades, sauces, and pickles.

Is this product suitable for vegans and vegetarians?

Yes, Sempio Brown Rice Vinegar is suitable for both vegans and vegetarians. The ingredients are water, brown rice (8%), alcohol, and glucose — no animal-derived ingredients are included. It is also gluten-free, making it safe for those with gluten sensitivity.

The ingredients list includes 'alcohol' — is that a concern?

Vinegar is made through a natural fermentation process in which the sugars in grain are first converted into alcohol, which is then further converted into acetic acid. The presence of 'alcohol' in the ingredient list of Sempio Brown Rice Vinegar reflects this traditional fermentation process. The residual alcohol content in the finished vinegar product is very minimal; however, we disclose this transparently. Those who are sensitive to alcohol should take note before consuming.

How should brown rice vinegar be stored, and can it be used after the best-before date?

Before opening, store in a cool, dry place away from direct sunlight. After opening, seal the cap tightly and refrigerate. Vinegar is naturally high in acidity, which gives it excellent self-preserving properties. However, for the best flavour, we recommend using the product within the best-before date printed on the label. Quality may deteriorate after that date, so please check the label before use.

Can brown rice vinegar be used in European cooking? What dishes does it suit?

Absolutely! Sempio Brown Rice Vinegar works beautifully in European home cooking as well as Korean dishes. Its smooth, gentle acidity makes it an excellent substitute for apple cider vinegar or white wine vinegar in salad dressings, cucumber or radish pickles, fish marinades, and vinaigrette sauces. In Korean cooking, it is traditionally used in cold noodle broth (Naengmyeon), seasoned vegetable dishes (muchim), chojang dipping sauce, and as a seasoning for Gimbap rice. The distinctive nutty fermented aroma of brown rice adds a unique depth to any dish.

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Diet Labels
Sempio Brown Rice Vinegar 500ml
Sempio Brown Rice Vinegar 500ml 3 - DotAsia

Sempio Naturally Fermented Brown Rice Vinegar - Hyeonmi Sikcho 500ml

€2.95
€3.50