- water, rice vinegar, sugar, kombu powder
- Net contents: 300ML
Store in a cool place avoiding
direct sunlight and away from the moisture.
Using Hakusan Mt. origin mother water which brews up the "Kiku-sake" of Kaga area from 120m under the ground, the raw material of sake brewed up in a frigid climate.
Here in Kanazawa is well-known as the cradle of good Sake.
And this rice vinegar is made from 100% fermented Sake.
First we have to have fine sake to make this Sushi Vinegar.
Never miss a little thing, keep a sharp eye on whatever changes and conditions and listen to the words of rice, water and koji (malt) and aging them in a sufficient time.
This will be a mild and mellow exquisite quality vinegar.
Good for "He-she-ho" (raw soy) as a condiment for dip. And if you like wasabi taste very much,
add our wasabi oil into soysauce dip according to your taste.
When you cook the 250g raw rice,
turns out to be double 500g of cooked rice.
Add 20% ( 100ml ) of this Sushi Vinegar
and mix them well.
Then cool them by using fans, then the Sushi Rice (Shari) will be ready.