A premium Japanese vinegar made from sake kasu, which is the leftover lees from the sake brewing process. It retains some of the complex flavours of sake, such as umami, sweetness and depth. By using fermented sake kasu, the vinegar has a richer flavour profile than regular rice vinegar.
Like many premium Japanese vinegars, this vinegar is naturally fermented, enhancing its complexity, smoothness and richness in taste.
About Mikura Vinegary
Made in the Mikura Vinegary, a small company of artisanal vinegar makers in the Mie Prefecture, combining natural fermentation techniques with high-quality ingredients.
The rich aroma and depth of flavour of the Mikura vinegars are due to the long fermentation time in traditional wooden barrels. This method of brewing requires time and effort for a relatively small production quantity but the end result is a vinegar which has less acidic irritation and a mellow taste compared to vinegar brewed using faster modern methods.
Each bottle is a celebration of Japanese craftsmanship and attention to detail, offering not only incredible taste but also health benefits thanks to its natural fermentation process.
Store in a cool, dry place away from direct sunlight. Sediment may appear but this does not affect the quality of the vinegar
