Description
Product
Kisaichi uses mature sake lees fermenting in wooden barrels to create this rice vinegar which gives it a rich, deep flavour. KISAICHI Vinegar Deluxe is a “sake kasu vinegar”, made from Ginjo sake kasu (sake lees, the left overs from the sake making process that are packed with koji). The vinegar and sake kasu are left to mature for more than three years. They are fermented with brewing alcohol in old cedar wood barrels.
Ingredients
Rice, alcohol, salt, sale lees
Directions
Mix 1 cup of rice with 1.5 cups of water and 3 tbsp of Kisaichi Deluxe Sushi Vinegar. Add salt and sugar to taste. Cook according to package instructions. For safety, keep the vinegar in a cool, dry place away from heat and direct sunlight. Do not consume if the seal is broken or damaged.
Manufacturer Contact Information
Unit B1, Winston Ind Est, Churchill Wall, Sheffield, S3s 2PS, UK
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