Rice vinegar - Kurosu - Black vinegar from brown rice

Kurosu - Black vinegar is often used in Chinese cuisine, especially with dim sum and other dumplings. In Japan it is also a popular drink refined with honey. Kisaichi first brews sake and then lets it slowly ferment and mature in large wooden barrels to become vinegar. This gives this vinegar speciality a special umami and fine aromas. Also ideal for sweet and sour dishes. The Kisaichi vinegar factory, founded in 1922, is a specialist in traditionally brewed vinegar. The various vinegar products have been popular with Michelin-starred restaurants in Tokyo and Osaka for decades. All vinegars are brewed from Japanese basic ingredients and without additives. All vinegars have a low acidity, which does not over-acidify the various dishes.