Condiment Vinegar specialized for Sushi restaurants
We also have “the Seasoned Sushi Vinegar” based on the sushi vinegar of a top-class sushi restaurant in Japan. You can recreate the taste of a top-class sushi restaurant by simply mixing it with the steamed rice.
Edomae Red Vinegar
Using Ginjo sake lees, which have been matured for more than three years, we made the traditional vinegar through the alcoholic fermentation and acetic acid fermentation. Acetic acid fermentation is the traditional surface fermentation method that takes time to complete. The Umami of matured sake lees brings out rich taste of the oily sushi toppings.
It goes very well with Oh-toro (Supreme fatty tuna), Anago (Conger eel), Ni-hamaguri (Stewed Asian hard clam), Kuruma prawn, Grilled salmo, etc.
Net content：1.8L
Quantity per case: 6 bottles/case
Size of bottle：W105*D105*H320mm
Size of case：W320*D230*H340mm
Shelf life: 2years
KISAICHI Vinegar Deluxe
KISAICHI Vinegar Deluxe is the sake lees vinegar, made from Ginjo sake lees, which have been matured for more than three years, and fermented with brewing alcohol in the wooden barrel . The vinegar is made by the traditional Japanese surface fermentation method. It is characterized by mild acidity and faint aroma of ceder.
Best choice for the Edomae-sushi vinegar.
It goes very well with Chu-toro (Superior fatty tuna), Zuke-maguro (Marinated tuna), Kohada (Medium gizzard shad), Tubu-gai (Whelk), Aji (Horse mackerel), Katsuo (Bonito), etc.
Net content ：1.8L
Quantity per case: 6 bottles/case
Size of bottle：W105*D105*H320mm
Size of case：W320*D230*H340mm
Shelf life: 2years
Ginjo rice vinegar
Ginjo rice vinegar is a type of rice vinegar with alcohol added in the surface fermentation method.
It is easy to blend, becase it has less rice-specific smell and mild acidity.
It goes very well with Maguro-akami (Tuna red meat), Zuke-maguro (Marinated tuna), Tai (Sea bream), Kohada (Medium gizzard shad), Hirame (Flounder), Ika (Squid), etc.
Net content：1.8L
Quantity per case: 6 bottles/case
Size of bottle：W105*D105*H320mm
Size of case：W320*D230*H340mm
Shelf life: 2years
Pure rice vinegar
Using only rice as a raw material, Pure rice vinegar is made in the modern aerobic submerged fermentation method.
Because the rice broth uses our originally developed wine yeast, there is no rice-specifid smell, and it has a sharp acidity.
It goes very well with Maguro-akami (Tuna red meat), Tai (Sea bream), Hirame (Flounder), Ika (Squid), etc.
Net content：1.8L
Quantity per case: 6 bottles/case
Size of bottle：W105*D105*H320mm
Size of case：W320*D230*H340mm
Shelf life: 2years