PURE RICE VINEGAR "UCHIBORI" 500ML

This rice vinegar is produced in the same way as junmai sake, only from rice and rice koji. As in the making of sake, a first alcoholic fermentation takes place during which the sugar produced by the rice starch is converted into alcohol. Then, thanks to acetic acid, the solution ferments a second time to increase the acidity, decrease the alcohol and finally reach a rice vinegar with a deep and rich umami taste. 

Flavor: A golden yellow color and a frank acidity combining with a very rich umami flavor due to the rice koji.

Use: Pure rice vinegar replaces cider vinegar in daily use to season raw vegetables in particular but also to marinate fish or vegetables and even to make kombu pickles for example. In a broth or a soup, associated with ginger, it will bring freshness and lightness.

Ingredients: Water (77%), rice (23%)