Rice Vinegar - Junmaisu, Kisaichi, Japan

100% Rice-Wine Vinegar. This vinegar, made from Japanese rice, is produced similarly to a wine vinegar. First, a sake rich in umami amino acids is brewed, which is then fermented into vinegar over approximately four months. The in-house yeast is crucial for the perfect balance of aroma, acidity, and umami. It has a delicate acidity and a clean, crisp flavor. Ideal for raw or uncooked foods (other vinegars in Japan are often briefly heated to make them milder). Perfect for sushi rice, gari (pickled ginger), saba (mackerel) for sushi, Japanese salads, and more. This vinegar manufacturer, founded in 1922, specializes in sushi vinegar. Their various vinegar products have been popular with Michelin-starred 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 acidity that won`t over-acidify sushi rice. The natural amino acids enhance the natural sweetness of the sushi rice.