Fujigin - Sake pomace vinegar, 360ml, Kisaichi

For this vinegar, the sake pomace was matured for 3 years and then left to mature in wooden barrels according to the traditional method. This base vinegar has been balanced with other vinegars to give it a special deep taste. For Japanese vinegar dishes (Sunomono) and also mixed with shoyu, sugar and sake as a marinade for fried dishes and tempura (tofu, vegetables) or as a base for sushi vinegar. Hi umami! The Kisaichi Essigmanufaktur, founded in 1922, is a specialist in sushi vinegar. The various vinegar products have been popular with Michelin-starred restaurants in Tokyo and Osaka for decades. All vinegars are traditionally brewed from basic Japanese ingredients and contain no additives. All vinegars have a low level of acidity, which does not make sushi rice too acidic. The natural amino acids emphasize the natural sweetness of the sushi rice.