Premium Pure Rice Vinegar

A superior quality rice vinegar with a rich, complex and aromatic flavor only possible using their slow fermentation method in ceramic vessels. Our vinegar comes from a family-owned vinegar company that has been making vinegars for over 300 years. Use for pickling, sunomono dishes, sushi rice, dressings, etc. 

This rice vinegar is made first by making sake (nihonshu) from the local rice, then turned into vinegar using a static fermentation method. Static fermentation requires time and patience, and is made by having the sake sit in ceramic vessels and letting the acetic acid slowly turn into vinegar with exposure to air. They do not mix it, and only occasionally lift the cover to check the progress. 

Most vinegars sold now are made from the rapid fermentation method, involving continuous mixing with machinery to expose the sake to more air, hence turning it into vinegar rapidly (often within 24 hours). 

While the static method takes more time, it leads to a much more complex, rich and aromatic vinegar than those made with rapid method using machinery. 

The family began as a sake distillery in 1624, using the clear waters and abundant rice that grows in their region. The 4th generation head of the household decided to shift to vinegar making, a natural transition as vinegar is made from sake. 

Refrigerate after opening. Store away from direct sunlight. 

Raw materials: Japanese rice

Weight 575g 

300ml

Product of Japan