Using Hon Mirin helps to eliminate the fishy smell of ingredients, allows flavors to penetrate more deeply, and creates an appealing color.

Ryorishu

Using Ryorishu helps enhance flavor, soften ingredients and preserve food longer.

Shio Koji

Using Shio Koji instead of salt in your dishes will bring a fresh experience to your familiar daily meals.

Sushi Vinegar

Sushi Vinegar - Enhancing Flavor and Texture in Sushi

Experience Fresh Flavors for Familiar Dishes

To create the tea-colored vinegar drops with a distinctive flavor, Sake Vinegar has undergone numerous fermentation and refinement processes. Made on a sake base, Sake Vinegar has a unique color and flavor that is unmistakable. Therefore, we believe that Sake Vinegar will be a “breath of fresh air” for familiar dishes and provide a rich experience for your daily meals.

Why Should You Choose Sake Vinegar?

If you love dishes made from goat, beef, and other meats but are concerned about their odors, Sake Vinegar is an indispensable assistant you should not overlook. Besides the inherent deodorizing properties of vinegar, the intense and distinctive aroma of sake, aged and refined over time, is the secret to completely solving the “strong odor” problem you might be facing.

Ingredients

Sake lees, water, alcohol

Production Process

Sake lees are mixed with water and alcohol in appropriate proportions and fermented for at least 6 months. The mixture is then pressed to extract the liquid, which is further blended with water and alcohol and fermented again. Once the fermented liquid reaches the desired acidity level, it is heated and filtered to obtain the final Sake Vinegar product.

Product Specifications

Specific Uses

1. Adds Sourness

The acid produced from the vinegar fermentation process brings a sour taste to the dish.

Balances Flavor

Besides sourness, Sake Vinegar also has a bit of umami, a slight sweetness, and an intense, distinctive aroma that helps harmonize the dish’s flavors. Therefore, vinegar is also an essential ingredient in many sauces, especially those for salads and dressings.

3. Deodorizes Ingredients

The natural acid and intense, distinctive aroma of Sake Vinegar will be a great assistant in eliminating the fishy (or foul) smell from ingredients, even the strongest-smelling ones like goat and beef.

4. Tenderizes Food

The natural acid in vinegar affects the muscles, softening the meat while retaining the fresh taste of the ingredients.