Pure rice vinegar is carefully fermented and aged by the traditional static fermentation method with domestically produced crude sugar, sea salt, and kelp soup stock to create a mellow, fragrant and gorgeous vinegar.

■Expiration period 360 days from the date of manufacture

■Features / Selling points
○ This pure rice vinegar has been carefully fermented and aged with carefully selected domestic rice in the famous water village, Echizen Kokyo, and Ono, Fukui prefecture, using the traditional static fermentation method. The rich flavor is made with crude sugar from Kikaijima, Kagoshima prefecture, sea salt from Tsushima, Nagasaki prefecture, and kelp soup made from domestic kelp.

No chemical seasonings, animal ingredients or extracts are used.
○ As well as making sushi, you can easily make vinegared foods by adding this vinegar, or handmade dressings(soy sauce, sesame seeds, vegetable oils), and vinegared miso by mixing the vinegar with miso.

■Raw materials
Rice vinegar (rice (made in Japan)), sugar, salt, kelp

■Storage method

Store in a dark place at room temperature, avoiding direct sunlight and high temperature and humidity.
〇 Please keep in the refrigerator after opening.
〇 There may be turbidity and precipitates derived from the raw materials, but there is no problem with the quality.
〇 Domestic kelp is used for kelp soup.

■[How to make vinegared rice]
Mix 30-35 ml per 1 go of rice with cooked rice as it is. * Please adjust the amount according to your preference.
It can be used not only for making sushi but also for various dishes.
Sprinkle it as it is and add vinegar, soy sauce, sesame seeds, vegetable oil, etc. to make a handmade dressing.

■Packaging material
Cap: PE, Bin: Glass, Label: Paper

■Allergen (28 items)
none

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