Tankaisu vinegar is made in small batches with Japanese organic brown rice and water. Golden in color and slightly cloudy, it has grain and apple aromas. On the palate, its 2-year fermentation in vats gives it a well-balanced acidity that adds freshness to your dishes. Only 1000 liters are made per year.
Brown rice vinegar can be used with rice dishes, vinaigrettes and pickled vegetables, or to enhance sauces by adding acidity to balance sugar and fat.
Brown rice vinegar can be used with rice dishes, vinaigrettes and pickled vegetables, or to enhance sauces by adding acidity to balance sugar and fat.
Each bottle holds 200ml
Ingredients: organic brown rice, water
Made by Tankaisu
Tankaisu is the sole local vinegar brewery in Shiga Prefecture, focusing on the production of naturally brewed vinegar made with sake through static fermentation, reproducing the manufacturing method found in old documents from the Edo period (1603-1867).