Marusan Rice Vinegar is an artisanally crafted rice vinegar made from non-glutinous rice. Its pure flavor and mellow sourness works perfectly as a condiment for Japanese cooking.
It has a much more premium and less harsh taste compared to other rice vinegars, because the vinegar itself is slowly matured in a storehouse. It is made similarly to how Japanese sake is made.
In order to make this pure rice vinegar, a traditional method known as the "static fermentation method" is used. By using the static fermentation method, handmade vinegar, moromi, water, and acetic acid bacteria are placed inside of a tank and are left to mature without being stirred. The ingredients are fermented naturally by the acetic acid bacteria. This is a very old-fashioned way of fermenting vinegar, and only a few vinegar breweries in Japan still use this method.
Marusan vinegar is made by Imagawa brewery, which is a vinegar brewery located in Kanazawa city, Ishikawa prefecture. Their vinegar products are made using only high quality and domestic ingredients, as well as the "static fermentation method." This method is a very old-fashioned way of fermenting vinegar, and only a few vinegar breweries in Japan are still using it. While it is quite time consuming, it delivers vinegar that is cleaner tasting, can be used in cooking, and can even be consumed in beverages.
This rice vinegar is recommended to be used for vinegared dishes, sushi, dressings, and even beverages. Enjoy using this pure rice vinegar in cooking or as a condiment.
- Only contains domestically grown non-glutinous rice.
- Made using traditional method called "static fermentation method" which allows the vinegar to develop its natural and pure flavor.
- A versatile condiment, that can be used in many dishes and as a condiment.
- Net contents: 500ml
- Made in Japan