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PdfIn order to make vinegar you first have to ferment the sugar in something into alcohol (i.e. make rice wine) and then ferment the alcohol into acetic acid (i.e. vinegar). "Seasoned Rice Wine vinegar" is also known as "mirin" or "seasoned rice vinegar" and will add a touch of sweetness. It is most often used in Japanese cooking in combination with plain rice vinegar. And any Japanese chef will beg you not to interchange them, as their flavor profiles are different (mirin is sweet and less acidic). So, if you only keep mirin around, be sure to adjust the added sugar accordingly. But honestly, for the best outcome, I recommend using rice vinegar when the recipe calls for it. For example, the vinegared rice in sushi is made using a combination of Rice Vinegar, Mirin and Sugar. If the RV was omitted, it just wouldn't taste good. I also use RV whenever white vinegar is needed. It makes great cole slaw and salad dressings! Since I discovered it, I haven't used white vinegar in cooking! I will also use Mirin in place of apple cider vinegar, simply because I really don't like acv.