Beurre blanc, sushi, and Japanese pickles. This more subtle vinegar won't overpower the rest of the ingredients but will elevate your dish to stardom.
Made with junmai-grade sake from California this rice wine vinegar is elegant and has more weight than commercial vinegars. It is slow fermented in small batches using a unique process from the early 1800s and aged in 25-gallon American oak barrels. A perfect partner for your micro greens, cucumbers, and any other dish where you would use an expressive rice wine vinegar. Perfect For Cucumber and micro-green salads, sushi rice, seafood, soups, and delicate sauces. Minimum Acidity 4.25%
