Made with junmai-grade sake from California this rice wine vinegar is elegant and has more weight than commercial vinegars. It is slow fermented in small batches using a unique process from the early 1800s and aged in 25-gallon American oak barrels. A perfect partner for your micro greens, cucumbers, and any other dish where you would use an expressive rice wine vinegar.
California Junmai Rice Wine Vinegar
Cucumber and micro-green salads, sushi rice, seafood, soups, and delicate sauces.
Rich and round. Bolder than most rice vinegar
Slow fermented. Aged in oak barrels.