- 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.
- 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.
Delivery within 3-5 days
Ingredients: rice, alcohol, sake lee (sake residues)
|Nutritional values||per 100 ml|
|energy||71 kJ / 17 kcal|
|saturated with it||0 g|
|of which sugars||0 g|
Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek