made from fermented rice. The taste

made from fermented rice. The taste is less tart than some other vinegars like white wine vinegar, and a little less sweet than our beloved salad perfecter, balsamic. They describe the flavor, in fact, as "sweet and smoky," but add to that a delish "touch of umami richness." As taste goes, the longer black vinegar is aged and left to sit, the better, since aging makes the vinegar flavor more complex and multi-layered.

Results (Chinese) 1:

从发酵的大米。味道比其他一些醋像白葡萄酒醋蛋挞少，而且比我们敬爱的沙拉perfecter少甜，香醋一点点。他们描述的味道，其实，“甜和烟熏”，而是添加到顿饭真够“鲜味丰富的联系。” 至于味道去，时间越长黑醋老化并静置越好，因为老化使醋的味道更复杂，多层次的。

Results (Chinese) 2:

由发酵大米制成。味道比白葡萄酒醋等其他醋的酸味要少一些，比我们心爱的沙拉更香甜一点。他们描述的味道，事实上，作为"甜和烟熏"，但加上一个"触摸乌米丰富性" 作为味道去，黑醋老化，留坐，更好，因为老化使醋的味道更加复杂和多层次。

Results (Chinese) 3:

由发酵的大米制成。它的口感比其他一些葡萄藤如白葡萄酒醋要酸一些，也比我们钟爱的沙拉完美主义者香脂要甜一些。他们形容这种味道，其实是“香甜的，烟熏的”，但再加上一种美味的“鲜美浓郁的味道”，随着口味的变化，黑醋陈酿时间越长，留着坐着就越好，因为陈酿使醋的味道更复杂，层次更丰富。