Sushisu - Kombu Sushi Vinegar, Kisaichi

With its amino acids, the kombu in this Kisaichi Kombu Sushi Vinegar acts as a natural flavor enhancer. The umami of the 3-year-aged pomace, used to brew the base vinegar for this product, blends harmoniously with raw fish and elevates your sushi rice to a whole new level. Founded in 1922, the Kisaichi vinegar factory specializes in handcrafted sushi vinegar. For decades, their various vinegars have been popular in Michelin-starred restaurants in Tokyo and Osaka and are considered a very refined choice when it comes to Japanese staple ingredients. All vinegars are traditionally made from Japanese raw materials without any additives. You`ll taste the difference from the very first sip. All vinegars have a low acidity level, so they won`t over-acidify even sushi rice. The natural amino acids accentuate the natural sweetness of the sushi rice and create a wonderful aroma.