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`s also a popular drink, often sweetened with honey. Kisaichi first brews sake and then allows it to ferment and mature slowly into vinegar in large wooden barrels. This process gives this specialty vinegar a unique umami flavor and delicate aromas. It`s also ideal for sweet and sour dishes. The Kisaichi vinegar factory, founded in 1922, specializes in traditionally brewed vinegars. Their various vinegars have been popular with Michelin-starred restaurants in Tokyo and Osaka for decades. All vinegars are brewed from Japanese ingredients and contain no additives. They all have a low acidity level, ensuring they don`t overpower dishes.