Junmaisu Rice Vinegar, Kisaichi

100% rice-wine vinegar. This vinegar made from Japanese rice is made in a similar way to wine vinegar. First a sake with high amino acids (umami) is brewed, which then ferments to vinegar for about 4 months. The in-house yeast is crucial for the perfect balance of aroma, acidity and umami. Fine acidity, `clear` taste. Ideal for raw / unheated dishes (other vinegars are often heated briefly in Japan to make them milder). For sushi rice, Gari (pickled ginger) Saba (mackerel) for sushi, Japanese salads etc. This vinegar manufacturer, founded in 1922, is a specialist in sushi vinegar. The various vinegar products have been popular with Michelin-star restaurants in Tokyo and Osaka for decades. All vinegars are traditionally brewed from basic Japanese ingredients and contain no additives. All vinegars have a low level of acidity, which does not make sushi rice too acidic. The natural amino acids emphasize the natural sweetness of the sushi rice.