500 ml
- Japanese Premium rice vinegar for sushi
- from 24 all 27 Sushi restaurants in Tokyo with a Michelin star used
- only natural ingredients
- unseasoned, nevertheless with full-bodied aroma
Description Kinsho Sushi Master rice vinegar
The sushi vinegar of the sushi masters! Unseasoned and completely natural, but with a full aroma and lots of umami!
This vinegar was made along with a experienced Japanese sushi chef developed and is especially for Edomae Sushi (known to us as Nigiri).
Its secret lies in the Mis made from mild rice vinegar and umami-rich red vinegar from Sake Lee. Sake Lee (Sake Kasu) are the remaining residues from a sake production that are used for this vinegar.Fermented to vinegar for 2 years in wooden boxes. Sake Lee has vinegar especially a lot of umami.
use
- with nigiri sushi
- to Chirashizushi
About the manufacturer
The Company Yokoi was founded in Tokyo in 1937 and is the only vinegar brewer left there today. Yokoi has special know-how regarding fermentation processes built up and mastered various methods. These include, for example, the very rare solid fermentation.
This special know-how results in a large number of very different rice vinegars and sauces of the highest quality.
Rice vinegar
Acid: 5%
Delivery within 3-5 days
Origin: Japan
Ingredients: rice, alcohol, sake lee (sake residues)
Allergens: none
| Nutritional values | per 100 ml |
|---|---|
| energy | 71 kJ / 17 kcal |
| fat | 0 g |
| saturated with it | 0 g |
| carbohydrates |
1.0 g |
| of which sugars | 0 g |
| protein | 0.1 g |
| salt | 0.01 g |
Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek
