Made with junmai-grade sake from California, this rice wine vinegar is elegant and has more weight than commercial grade vinegars. A perfect partner for your micro greens, cucumbers, sushi rice, seafood, soups, and any other dish you would use adn expressive rice wine vinegar.
Small-batch vinegars slow fermented using the German drip method, a technique from the 1800's. The vinegar takes two to three months to ferment, and then age for up to a year in spent rye or whiskey barrels to add complexity.
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