Experience the authentic taste of Japan with Sanbaizu (Sambaizu) seasoned rice vinegar from Marusho, aged and fermented in 100-year-old cedar wood casks, each uniquely named after a sumo champion.
Crafted using hand-controlled fermentation and pure water from the Kumano mountains, this vinegar delivers a quintessentially Japanese flavour rich in umami, prized by top chefs for generations.
Infused with high-quality natural ingredients, kombu seaweed, bonito flakes, mirin, amazake, shiitake mushrooms and a touch of sugar, Sanbaizu is delicately balanced, offering a complex, savoury, and subtly sweet profile.
This premium rice vinegar is perfect for creating authentic Japanese dishes, enhancing sauces, and adding depth to everyday cooking.
How to Use
- Marinate vegetables or proteins: Ideal for pickling cucumbers, radishes or seafood for a bright, umami-rich finish.
- Dressings and sauces: Mix into salad dressings, vinaigrettes or dipping sauces to elevate flavour with subtle sweetness and complexity.
- Cooking: Add to stir-fries, soups or stews for depth and aromatic richness.
- Finishing touch: Drizzle over grilled vegetables, fish or tofu to highlight the natural flavours and provide authentic Japanese balance.
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.”
Available in 300ml
Free from artificial flavourings, colourings and preservatives.
Store in a cool, dark place. Refrigerate once open.
