Red Sushi Vinegar [赤酢の寿司と酢の物の酢] 300ml
This sushi vinegar is made from aged sake lees (reddish vinegar base), brewed in traditional wooden barrels. The sake lees are sourced and produced in breweries in Mie Prefecture.
It is blended only with domestically produced raw cane sugar and Okinawan Shimamaasu sea salt, creating a seasoned sushi vinegar with no dashi added. The result is a rich, full-bodied acidity and umami derived solely from the vinegar itself. Inspired by Edo-mae sushi vinegar, it has a clean sourness with restrained sweetness.
Not only ideal for seasoned rice for sushi, but also excellent for pickles, fish and vegetable marinades, and as a subtle accent in Western-style soups, grilled meats, and even pasta dishes.
From Mikura Vinegary in Mie Prefecture, where vinegar is fermented in traditional wooden barrels.
This sushi vinegar is made from aged sake lees (reddish vinegar base), brewed in traditional wooden barrels. The sake lees are sourced and produced in breweries in Mie Prefecture.
It is blended only with domestically produced raw cane sugar and Okinawan Shimamaasu sea salt, creating a seasoned sushi vinegar with no dashi added. The result is a rich, full-bodied acidity and umami derived solely from the vinegar itself. Inspired by Edo-mae sushi vinegar, it has a clean sourness with restrained sweetness.
Not only ideal for seasoned rice for sushi, but also excellent for pickles, fish and vegetable marinades, and as a subtle accent in Western-style soups, grilled meats, and even pasta dishes.
From Mikura Vinegary in Mie Prefecture, where vinegar is fermented in traditional wooden barrels.