Sushisu - Kombu Sushi Vinegar, Kisaichi

With its amino acids, the kombu in this Kisaichi Kombu sushi vinegar acts as a natural flavor enhancer. The umami of the 3-year-old pomace used to brew the base vinegar for this product combines harmoniously with raw fish and takes your sushi rice to a different level. The Kisaichi vinegar manufacturer, founded in 1922, is a specialist in sushi vinegar craftsmanship. The various vinegars have been popular in the Michelin-starred restaurants in Tokyo and Osaka for decades and are considered a very noble choice when it comes to basic Japanese ingredients. All vinegars are traditionally made from Japanese raw materials and without additives. You will taste the difference right from the start. All vinegars have a low amount of acid, so they do not over-acidify even sushi rice. The natural amino acids underline the natural sweetness of the sushi rice and provide a wonderful aroma.