This special limited edition sakazu vinegar is a pure rice vinegar that is made from a sake (Nigori namazake Kinokuniya Bunzaemon) with active yeast, without pasteurization and only undergoing a rough filtration, leaving the rich deep flavour of the rice. It is fermented using an ancient technique.
As well as using this vinegar as a condiment to enhance the flavour of any dish, it can also be used to improve digestion and stimulate the appetite.
Limited edition products made by Marusho are in collaboration with the top suppliers of premium products from the Wakayama prefecture.
Available in 300ml and 700ml
Refrigerate once open and use within 3 months.
A family business now run by the fourth generation, Marusho's vinegar brewery is located in the same building where the business began in 1879. Mud & wood walls and earthenware floors house the giant cedarwood barrels, some more than 100 years old, where the fermentation of the vinegars take place. Vinegars are made with rice grown on the family estate, water from the nearby Kumano mountains of Wakayama and only the highest quality natural ingredients. The progress of fermentation is minutely monitored by skilled craftsmen throughout the 90 - 500 day process.