Sushi rice wine-wheat vinegar, 4.2% acid, Mizkan - 500 ml - bottle

Sushi rice wine-wheat vinegar, 4.2% acid, Mizkan

SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
item number: 29943
500 ml bottle
€ 6,06 *
(€ 12,12 / Liter)
PU-purchase 20 x 500 ml bottle to each   € 5,88 *
NOW AVAILABLE
Last date of minimum durability: 08.04.2026    Up to Ø 1108 days from date of shipment.  ?
Quantity:

This sushi vinegar (4.2% acid) is fermented from alcohol of wheat, sake pomace and rice and diluted with water. It is the most famous Japanese sushi vinegar in Europe and tastes mild and fragrant, with a delicate malt and honey note. Essential for sushi rice.

Additional information about the product
Designation
Sushi rice wine-wheat vinegar, 4.2% acid, Mizkan
item number
29943
Content
500 ml
Packaging
bottle
Date of minimum durability
Last date of minimum durability: 08.04.2026    Up to Ø 1108 days from date of shipment.  
Gross weight
0,69 kg
Availability
NOW AVAILABLE
Quantity in stock
241
cooled Product
No, uncooled product
Packaging per unit
20
Rate of Taxation
7 %
EAN Code
4970077203078
BIO-certified
No
Intrastat number (Product number, customs tariff number, code number, HS code)
22090091
Manufacturer (Responsible entrepreneurs)
Importeur: Kreyenhop & Kluge GmbH & Co. KG, Industriestraße 40-42, 28876 Oyten, Deutschland.
produced in the country | ISO
Japan | JP
Ingredients
Cereal vinegar (Kokumotsu Su). WHEAT, rice, corn. Acidity: 4.2%. Store in a dry place. Store cool after opening. Use for sushi rice preparation: Boil 400g-500g of rice and mix 30-40ml rice vinegar with 20g sugar and 3g salt in a cup. Spread the mixture over the rice and stir well. Japanese product.
Nutritional table (29943)
per 100g / 100ml
Calorific value
112 kJ / 26 kcal
fat
0,5 g
  saturated fatty acids
0,1 g
carbohydrates
6,4 g
  of which sugars
1,2 g
protein
0,5 g
salt
0,01 g
Allergy Advice about the product (contain allergens) (29943)
Gluten: Weizen
#userlike_chatfenster#