This vinegar was made by fermenting and maturing steamed rice, koji, and groundwater. The vinegar is aged in earthenware pots arranged in a field for over a year - it enhances and deepens the flavor by long-term aging. Its rich flavor comes from the amino acids and organic compounds formed from high-quality raw materials. Perfect for making sushi rice, and it can be used for making Gyoza sauce too.
• Manufacturer: Sakamoto Jozo
• 12floz (360ml)
• Shelf Life: 730 days (store in a refrigerator)
• Country of Origin: Japan