White Sushi Vinegar [白酢の寿司と酢の物の酢] 300ml
This variety is made by filtering the aged sake-lees vinegar (red vinegar base) through edible charcoal to remove color and aroma, resulting in a clear vinegar. It is then blended only with domestically produced raw cane sugar and Okinawan Shimamaasu sea salt.
No dashi is added, allowing the natural richness of the vinegar to remain. The raw cane sugar adds a gentle sweetness and shine, creating a lightly sweet vinegar with restrained sugar content. 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 variety is made by filtering the aged sake-lees vinegar (red vinegar base) through edible charcoal to remove color and aroma, resulting in a clear vinegar. It is then blended only with domestically produced raw cane sugar and Okinawan Shimamaasu sea salt.
No dashi is added, allowing the natural richness of the vinegar to remain. The raw cane sugar adds a gentle sweetness and shine, creating a lightly sweet vinegar with restrained sugar content. 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.