Kisaichi Sushi Vinegar with Akasu 1.8L

Information

kisaichi deluxe ginjyo su 1.8l
私市醸造 デラックス 酢 1.8l

Kisaichi uses mature sake lees fermenting in wooden barrels to create this rice vinegar which gives it a rich, deep flavour.

KISAICHI Vinegar Deluxe is a "sake kasu vinegar", made from Ginjo sake kasu (sake lees, the left overs from the sake making process that are packed with koji) The vinegar and sake kasu are left to mature for more than three years. They are fermented with brewing alcohol in old cedar wood barrels .

Kisaichi Deluxe Sushi Vinegar is made using the traditional Japanese surface fermentation method. It is characterised by mild acidity and faint aroma of cedar wood from the barrels.

Best choice for the Edomae-sushi master.

Paris perfectly with Chu-toro (medium fatty tuna), Zuke-maguro (Marinated tuna), Kohada (Medium gizzard shad), Tubu-gai (Whelk), Aji (Horse mackerel), Katsuo (Bonito) and many more things.

Spec

Ingredients

• Rice
• alcohol
• salt
• sake lees

Nutrition