Tentative Translation

JAS
0801

JAPANESE AGRICULTURAL
STANDARD

Brewed vinegar

Date of Establishment: 1979-6-8
Date of Revision: 2019-12-13

Ministry of Agriculture, Forestry and Fisheries

0801：2019

Precautions for using English version of JAS
This English translation has been made by the drafting party, etc., based on the original text (Japanese version), and has
been posted on the website of the Food and Agricultural Materials Inspection Center (FAMIC), Incorporated
Administrative Agency, with permission of the publisher of the original text (Ministry of Agriculture, Forestry and
Fisheries).
The translation is made in consideration of technical contents, but it is aimed to provide information when using JAS
original text, and is not recognized as having the same effects as the original text.
If there is any doubt in the translation, please follow the original.
FAMIC is not responsible for inconvenience by using only the translation.
Food and Agricultural Materials Inspection Center, Incorporated Administrative Agency(2)

0801：2019

Contents

Page

1

Scope .............................................................................................................................................................................. 1

2

Normative references............................................................................................................................................. 1

3

Terms and definitions ............................................................................................................................................ 1

4

Quality ........................................................................................................................................................................... 2

4.1

Properties .................................................................................................................................................................... 2

4.2

Acidity............................................................................................................................................................................ 2

4.3

Soluble solids excluding salt content (excluding the products made from one type of grain,
fruits, vegetables, other agricultural products or honey as the only ingredient; rice black
vinegar; and the business use products made without sorts of sugar, hydrolyzed protein
and additives) ............................................................................................................................................................ 2

4.4

Total nitrogen content (limited to rice black vinegar) ........................................................................... 3

4.5

Degree of coloring (limited to rice black vinegar) .................................................................................... 3

4.6

Ingredients .................................................................................................................................................................. 3

4.7

Additives....................................................................................................................................................................... 3

4.8

Net contents ................................................................................................................................................................ 4

5

Information on labeling, method of labeling and style of labeling, etc. (limited to products
for business use)....................................................................................................................................................... 4

6

Test methods .............................................................................................................................................................. 4

6.1

General .......................................................................................................................................................................... 4

6.2

Acidity............................................................................................................................................................................ 5

6.3

Soluble solids excluding salt content .............................................................................................................. 6

6.4

Total nitrogen content ........................................................................................................................................... 7

6.5

Degree of coloring ..................................................................................................................................................10(3)

0801：2019

Foreword
This Japanese Agricultural Standard has been revised by the Minister of Agriculture, Forestry and Fisheries
through deliberations at the Council for the Japanese Agricultural Standards the Act on Japanese
Agricultural Standards. This edition replaces the previous edition of JAS for Brewed vinegar (JAS0801:2019), which has been technically revised.
Attention is drawn to the possibility that some parts of this Standard may conflict with patent rights,
published patent application, utility model rights, or published application for utility model registration.
The Minister of Agriculture, Forestry and Fisheries and the Council for the Japanese Agricultural Standards
are not responsible for identifying any of such patent rights, published patent application or utility modelrights, or published application for utility model registration.

(4)

JAPANESE AGRICULTURAL STANDARD(Tentative Translation)

JAS0801：2019

Brewed vinegar
1 ScopeThis document specifies the quality of brewed vinegar.

2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. The latest edition of the referenced documents (including any
amendments) apply.
CODEX STAN 192, General Standard for Food Additives
JIS K 0557, Water used for industrial water and wastewater analysis
JIS R 3505, Volumetric glassware

3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
brewed vinegar
any of the following:a) liquid seasoning obtained by acetous fermentation of moromi made from grains (including processed
products such as sake kasu; the same applies hereinafter), fruits (including processed products such as
extracted fruit juice, fruit wine; the same applies hereinafter), vegetables (including processed products
such as extracted vegetable juice; the same applies hereinafter.), other agricultural products (including
sugar canes, etc. and the extracted juice thereof; the same applies hereinafter) or honey, or thesemoromi with additional alcohol or sorts of sugar; and processed without using glacial acetic acid or
acetic acid;b) liquid seasoning obtained by acetous fermentation of alcohol or alcohol with additional saccharified
grains, fruits, vegetables, other agricultural products or honey; and processed without using glacialacetic acid or acetic acid;c)a mixture of a) and b);d) liquid seasoning prepared by adding sorts of sugar, acidifier (excluding glacial acetic acid and aceticacid), seasoning (amino acid, etc.), salt, etc. (excluding spice) to a), b) or c); and its content percentagesof non-volatile acid, total sugar or total nitrogen are less than 1,0 %, 10,0 % or 0,2 %, respectively (eachof content percentage shall be converted as if their acidity being 4,0 %)20801：20193.2
grain vinegar
brewed vinegar (3.1) prepared by using one or more types of grains as the ingredient (limited to the
products prepared without using agricultural products other than grains and fruits or honey); and, of which
the used amount of grains in total is 40 g or more per 1 L of brewed vinegar (3.1)
3.3
fruit vinegar
brewed vinegar (3.1) prepared by using one or more types of fruits as the ingredient (limited to the products
prepared without using agricultural products other than grains and fruits or honey); and, of which the usedamount of fruits in total is 300 g or more as the extracted fruit juice per 1 L of brewed vinegar (3.1)
3.4
rice black vinegar
grain vinegar (3.2) prepared by using rice (excluding milled rice with all of the bran layer removed fromhusked rice; hereinafter the same applies in 3.4) or a mixture of rice and wheat or barley as the only
ingredient; and, of which the used amount of rice is 180 g or more per 1 L of grain vinegar (3.2); and coloredbrown or blackish brown by fermentation and aging
3.5
rice vinegar
grain vinegar (3.2) of which the used amount of rice is 40 g or more per 1 L of grain vinegar (3.2) [excluding
rice black vinegar (3.4)]
3.6
apple vinegar
fruit vinegar (3.3) of which the used amount of extracted juice of apple is 300 g or more per 1 L of fruit
vinegar (3.3)
3.7
grape vinegar
fruit vinegar (3.3) of which the used amount of extracted juice of grape is 300 g or more per 1 L of fruit
vinegar (3.3)

4 Quality
4.1 Properties
The properties shall be of having a particular color and luster, of having a good flavor, and of not having an
objectionable taste nor odor.

4.2 Acidity
The acidity shall be 4,0 % (4,2 % for grain vinegar and 4,5 % for fruit vinegar) or more, when tested by themethod specified in 6.2; provided, however, that, for business use products, the acidity shall conform to eachof the aforementioned values, and also to the labeled acidities.

4.3 Soluble solids excluding salt content (excluding the products made from one type ofgrain, fruits, vegetables, other agricultural products or honey as the only ingredient; rice30801：2019

black vinegar; and the business use products made without sorts of sugar, hydrolyzed
protein and additives)
The soluble solids excluding salt content shall be as follows, when tested by the methods specified in 6.3:
a)Grain vinegar
1,3 % to 8,0 % (for rice vinegar, 1,5 % to 8,0 %; provided, however, that, for those made without sortsof sugar, hydrolyzed protein and additives, 1,5 % to 9,8 %);b) Fruit vinegar
1,2 % to 5,0 % (for apple vinegar, 1,5 % to 5,0 %);c)

Brewed vinegar other than grain vinegar or fruit vinegar
1,2 % to 4,0 %;d) Vinegar to be diluted for use
for grain vinegar, the acidity of which is prepared at 4,2 %, the value specified in a); for fruit vinegar,
the acidity of which is prepared at 4,5 %, the value specified in b); and, for brewed vinegar other thangrain vinegar or fruit vinegar, the acidity of which is prepared at 4,0 %, the value specified in c).

4.4 Total nitrogen content (limited to rice black vinegar)
The total nitrogen content shall be 0,12 % or more, when tested by the method specified in 6.4.

4.5 Degree of coloring (limited to rice black vinegar)
The degree of coloring shall be 0,30 or more, when tested by the method specified in 6.5.

4.6 Ingredients
Only the following ingredients may be used:a)grains, fruits, vegetables, other agricultural products and honey;b) alcohol (limited to those manufactured by distilling the liquid obtained from the alcohol fermentationof carbohydrates such as starch, sorts of sugar);c)sorts of sugar, salt and hydrolyzed protein.

4.7 Additives
The additives shall be as follows:a) They shall conform to the provisions of 3.2 of CODEX STAN 192, and the conditions of use conform to
the provisions of 3.3 of the document; provided, however, that, for rice black vinegar, they shall not use
additives at all;b) The amounts of use shall be accurately recorded and the record shall be kept;c) Information that the additives conform to the provision of a) shall be provided to general consumers by
one of the following methods; provided, however, that this does not apply to the cases where additives

40801：2019are added to business use products:
1) methods of making it available for public inspection via the internet;;2) methods of displaying it on brochures, leaflets and any other publications where it is easily seen
by general consumers;3) methods of displaying it at a place where it is easily seen by general consumers in stores;4) methods of providing it to general consumers at their request, while clearly indicating the contact
address on the products.

4.8 Net contents
The net contents shall conform to the declared weight.

5 Information on labeling, method of labeling and style of labeling, etc. (limited
to products for business use)
In addition to complying with the provisions of the Food Labeling Standards (Cabinet Office Order No. 10
of 2015), the acidity of the content shall be shown in percentage to the first decimal place with the unit
being clearly indicated, in an easily read area of the container or package or invoice.

6 Test methods
6.1 General
Reagents and apparatus used for the testing shall be as follows:a)

Water, grade A2 specified in JIS K 0557, or of equivalent or higher quality.

b) Reagents, conforming to the standards such as the special grade of Japanese Industrial standards.
c) Kjeldahl catalysts, mixture of potassium sulfate, 9 g, and copper (II) sulfate pentahydrate, 1 g;
homogenized with mortar.
d) Bromocresol green and methyl red mixture indicator, prepared by dissolving bromocresol green
and methyl red in 95 % ethanol to contain 0,15 g of bromocresol green and 0,10 g of methyl red in 200
mL.
e) Glycine, of 99 % or higher purity, with a description of the nitrogen proportion.
f)Volumetric glassware, class A specified in JIS R 3505, or of equivalent or higher quality.

g)

Potentiometric titrator, used with a silver electrode for an indicator electrode, and a silver-silver
chloride electrode as a reference electrode, or with a composite silver electrode (limited to 6.3).

h) Variable power digestion apparatus, capable of boiling a beaker which contains 2 to 3 boiling stones
and 100 mL of water within 5 min on the heat source which has been maintained at the maximum
output for 10 min.

50801：2019i)

Block digestor, capable of boiling a digestion tube which contains 2 to 3 boiling stones and 50 mL ofwater, on the heating block preset at 400 ℃, within 2 min 30 s.

j)

Automatic distillation apparatus, capable of rapidly and automatically conducting steam distillationof the Kjeldahl method (including a combined apparatus of automatic distillation apparatus andautomatic titrator).

k) Apparatus for measuring total nitrogen by combustion method, with the following characteristics:
1) equipped with a furnace capable of keeping the operating temperature at least at 870 ℃ or above
to pyrolyze a sample in oxygen (of 99,9 % or higher purity);2) having a structure capable of separating free nitrogen (N2) from other combustion products tomeasure nitrogen (N2) with a thermal conductivity detector;3) having a mechanism for converting nitrogen oxide (NOx) to nitrogen (N2);4) having an average value of the nitrogen content within ±0,15 % of the theoretical value and therelative standard deviation at 1,3 % or below in 10 consecutive measurements with nicotinic acid(of 99 % or higher purity).

6.2 Acidity
6.2.1 Preparation of sample
Pour, with accuracy, 3 mL to 10 mL of the sample (the amount of sample shall be determined according to
the sodium hydroxide standard solution in 6.2.3 , the amount of which will be10 mL to 20 mL) into a
container of capacity about 200 mL, using a volumetric pipette, and add 100 mL of water which does notcontain carbon dioxide. Use this as the sample solution.
6.2.2 Calibration of hydrogen ion exponent (pH) meter
Carry out the calibration of pH meter at least at two points between which pH 8,2 lies, using pH standard
solution.
6.2.3 Titration
The titration shall be either of the following. It shall be carried out within 30 min after the sampling, in orderto prevent volatile acid substance to be volatilized:a)Manual titration with pH meter
Immerse a glass electrode of the pH meter into the sample solution, and, while stirring well, carry out
the titration with 0,5 mol/L sodium hydroxide standard solution. The end point shall be at pH 8,2 ±0,3,and make sure that the pH within that range last for more than 30 s. In addition, carry out the titrationon the same procedure, without adding the sample, as the blank test.
NOTE A phenolphthalein indicator may be added to the test solution as a guide to determine the endpoint.

b) Automatic titration (method using potentiometric titrator)

60801：2019

Following the operation procedure of the potentiometric titrator, set the end point at pH 8,2. Immerse
an electrode into the sample solution, and, while stirring, carry out the titration with 0,5 mol/L sodiumhydroxide standard solution. In addition, carry out the titration on the same procedure, without adding
the sample, as a blank test.
6.2.4 Calculation
Calculate the acidity, in terms of acetic acid, by the following formula:Acidity %

0,03

𝑇 𝐵
𝑉

𝐹

100

where
T

is the volume of 0,5 mol/L sodium hydroxide standard solution required for the titrationof the sample (mL);B

is the volume of 0,5 mol/L sodium hydroxide standard solution required for the titrationof the blank test (mL);F

is the factor of 0,5 mol/L sodium hydroxide standard solution;V

is the volume of the sample (mL);0,03

is the mass of acetic acid equivalent to 1 ml of 0,5 mol/L sodium hydroxide solution (g).

6.3 Soluble solids excluding salt content
6.3.1 Measurement of the soluble solids content
Pour 10 mL of the sample into a glass weighing tube or a platinum flat-bottomed dish, 50 mm in diameter,
weighed in advance, evaporate to dryness on the water bath, and carry out, three times, the procedure ofadding water and evaporating to dryness, dry until the constant mass is obtained at 105 ℃ and weigh; andthe soluble solids content is calculated as a percentage of the mass obtained relative to the volume of thesample.
6.3.2 Measurement of the salt content
6.3.2.1 Measurement procedure
The measurement procedure of the salt content shall be either of the followings; provided, however, that,for 6.3.2.1 b), the procedure shall not be applied to the colored sample on which the end point is difficult tojudge:a)Automatic titration (method using potentiometric titrator)
Put 3 mL to 10 mL of the sample into a 100 mL or 200 mL beaker with a volumetric pipette, add water
to immerse the electrode in the solution, attach to the potentiometric titrator, and, while stirring, carryout the titration with 0,1 mol/L silver nitrate solution. Follow the operation procedure of the titrator
and detect the end point. When the end point is not detected, the titration value shall be 0 mL.

b) Colorimetric titration by Mohr method

70801：2019

Put 3 mL to 10 mL of the sample into a porcelain evaporating dish or a 200 mL conical flask with avolumetric pipette, adjust the hydrogen ion exponent at pH 6.5 to pH 10 by adding 0,25 mol/L sodium
carbonate solution, add, as an indicator, 1 mL of 2 % potassium chromate, and carry out the titration
with 0,1 mol/L silver nitrate solution. The end point shall be when the color of the solution turns either
pale orange or, slightly, red brown. When the color which clearly exceeds the end point is shown with
one drop, the titration value shall be 0 mL.
6.3.2.2 Calculation
Calculate the salt content by the following formula:
Salt content %0,005 844
𝑉

𝑇

𝐹

100

where
T

is the volume of 0,1 mol/L silver nitrate solution required for the titration (mL);F

is the factor of 0,1 mol/L silver nitrate solution;V

is the volume of the sample (mL);

0,005 844

is the mass of sodium chloride, equivalent to 1 mL of 0,1 mol/L silver nitrate solution (g).

6.3.3 Calculation of soluble solids excluding salt content
The soluble solids excluding salt content shall be the value given by subtracting salt content (see 6.3.2) fromsoluble solids content (see 6.3.1).

6.4 Total nitrogen content
6.4.1 General
The total nitrogen content shall be measured either by the Kjeldahl method or the combustion method.
6.4.2 The Kjeldahl method
6.4.2.1 Measurement procedure
The measurement procedure shall be as follows:a) Digestion of sample
The digestion of the sample shall be either of the following:1) In the case of using a variable power digestion apparatus
1.1)

Pour, with accuracy, 5 mL to 15 mL of the sample [the amount of the sample shall be
determined according to the sulfuric acid standard solution in 6.4.2.1 c), the amount of which
will be 10 mL to 25 mL; the same applies hereinafter] into a 300 mL Kjeldahl flask, with avolumetric pipette, and add approximately 10 g of Kjeldahl catalysts and approximately 15 mLof sulfuric acid. While stirring well, gently add approximately 10 mL of 30 % hydrogen
peroxide solution; and put it on the heat source of the digestion apparatus which has been kept

80801：2019

warm;
1.2)

Start heating at 200 ℃, and, as the bubbling comes to an end, gradually turn up to 400 ℃. Afterthe digestion solution becomes clear, keep it heating for 90 min to 120 min;

1.3)

After the digestion is over, allow it to cool down to room temperature, add approximately 70
mL to 100 mL of water, and dissolve the decomposed sample;

1.4)

Carry out the same procedure from 1.1) to 1.3) without putting in the sample (blank test).

2) In the case of using a block digestor
2.1)

Weigh, with accuracy, 5 mL to 15 mL of the sample into a Kjeldahl digestion tube with acapacity between 250 mL to 300 mL, using a volumetric pipette, and add 10 g of Kjeldahl
catalysts and approximately 15 mL of sulfuric acid. While stirring well, gently add
approximately 10 mL of 30 % hydrogen peroxide solution, and put it on the heat source of theblock digestor which has been kept warm;

2.2)

Start heating at 200 ℃, and, as the bubbling comes to an end, gradually turn up to 400 ℃. Afterthe digestion solution becomes clear, keep it heating for 90 min to 120 min;2.3)

Carry out the same procedure from 2.1) and 2.2) without putting in the sample (blank test).

b) Distillation
The distillation shall be as follows:
1) In the case of using a steam distillation apparatus [in the case of decomposing the sample
by a) 1)]
Put 30 mL of 1 % to 4 % boric acid solution into a receiver for distillate of 300 mL or more capacity(hereinafter referred to as “the receiver”), add a few drops of bromocresol green and methyl red
mixture indicator, and place it so that the distillate outflow port is immersed in the solution of thereceiver. Connect the Kjeldahl flask which contains the digestion solution to the distillation
apparatus, add 25 % to 45 % sodium hydroxide solution for neutralization (which contains 28 g
or more of sodium hydroxide), and distil until approximately 100 mL or more of the distillate is
obtained. Take the outflow port out of the solution and wash the port end with a small amount ofwater.
2) In the case of using an automatic distillation apparatus [in the case of decomposing thesample by a) 2)]
Carry out the distillation following the operation procedure of the apparatus. Put 25 mL to 50 mLof the solution, to which 20 mL to 50 mL of 1 % to 4 % boric acid solution and a few drops of
bromocresol green and methyl red mixture indicator are added, into the receiver; and attach it sothat the distillate outflow port is immersed in the solution of the receiver. Add 40 mL to 60 mL ofwater and 25 % to 45 % sodium hydroxide solution for neutralization (which contains 28 g ormore of sodium hydroxide) and distill until approximately 100 mL or more of the distillate is90801：2019obtained. Take the outflow port out of the solution and wash the port end with a small amount ofwater. With a combined apparatus of automatic distillation apparatus and automatic titrator, or the
like, carry out a distillation and a titration in a manner suitable for the apparatus.
c)Titration
The titration shall be either of the following:
1) Manual titration (a method in which the end point of titration is visually judged by thediscoloration of the indicator)
Titrate the distillate with 0,05 mol/L standard solution of sulfuric acid. Judge the end point of
titration as the color of solution changes from green through impurity-containing colorless to palegreyish red. For the distillate obtained from the sample for blank test, titrate it in the sameprocedure.
2) Automatic titration (a method with an apparatus which automatically judges the end pointof titration)
Titrate the distillate with 0,05 mol/L standard solution of sulfuric acid. Detect the end point
following the operation procedure of the apparatus. For the distillate obtained from the sample forblank test, titrate it in the same procedure.

6.4.2.2 Calculation
Calculate the total nitrogen content by the following formula. When the color which clearly exceeds the end
point with one drop, on the titration of the blank test, the titration value shall be 0 mL.
Total nitrogen content %

1,401

10

𝑇
𝑉

𝐵

𝐹

100

where
T

is the titration value of the sample (mL);B

is the titration value on the blank test (mL);F

is the factor of 0,05 mol/L sulfuric acid;V

is the volume of the sample (mL);

1,401 10-3 is the mass of nitrogen, equivalent to 1 mL of 0,05 mol/L sulfuric acid (g).
6.4.3 The Combustion method
6.4.3.1 Measurement procedure
The measurement procedure shall be as follows:a) Weigh, with accuracy, the required amount of the reference standard for preparing calibration curves[use glycine or other reference standards with the same purity (excluding nicotinic acid)], to the nearest
0.1 mg or less, following the operating procedure of the apparatus for measuring total nitrogen by
combustion method, and dissolve with water (standard solution). Weigh, with accuracy, the standard

100801：2019solution to the nearest 0.1 mg or less, carry out the measurement by a procedure suitable for theapparatus, and draw the calibration curve. The amount of the standard solution for drawing thecalibration curve shall match the weight of the sample;b) Weigh, with accuracy, approximately 200 mg to 1 000 mg of the sample, to the nearest 0,1 mg or less,and carry out the measurement by a procedure suitable for the apparatus.
6.4.3.2 Calculation
Calculate the total nitrogen content as follows:a)Calculate the nitrogen content (%) from a calibration curve;b) Measure the relative density of the sample and convert the nitrogen content calculated in mass into
volume.

6.5 Degree of coloring
The degree of coloring shall be the value determined by putting the sample into a cell, 10 mm in width, andmeasuring absorbance at a wavelength of 420 nm with a spectrometer.