Fermented and aged in 100 year old cedar wood casks individually named after sumo champions, Marusho vinegars are steeped in authenticity. Sanbaizu rice vinegar is delicately flavoured with high quality natural ingredients - kombu (kelp), bonito fish flakes, mirin and mushrooms mixed with water from the Kumano mountains. Hand controlled fermentation results in a quintessentially Japanese flavour rich in umami. A long held secret of top chefs, this vinegar is ideal for marinating vegetables and adding to dressings and sauces.
Here's what some of the Great Taste Judges had to say about our Sanbaizu and why they awarded it 3 stars!
“This is pure gold umami - fruity, with underlying fish notes, umami from the boletus and a whole bunch of other, indefinable flavours. The level of acidity is perfect, a trace of salt, some sweetness too. This could almost be a drink it's so good.”
“A welcome surprise. It is almost sweet, fruity, delicately tangy, with rich umami notes, creating a complex flavour which delivers a near perfect balance of sweetness and acidity. The aroma is instantly inviting, and the colour is a beautiful deep brown.”
Ingredients: Pure rice vinegar, soy sauce (water, soya beans, wheat, salt), amazake (rice, koji yeast, water), bonito flakes (fish), kombu seaweed, sugar, hon mirin (rice, koji yeast, alcohol – 0.34% total volume)
Free from artificial flavourings, colourings and preservatives.
Store in a cool, dark place. Refrigerate once open.