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
• Ingredients: Water, Brown Rice, Malted Rice
• 12floz (360ml) • Country of Origin: Japan
• Shelf Life: 730 days (store in a refrigerator)
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|Ingredients||Water, Brown Rice, Malted Rice|
If you have any questions, please contact us.