This balanced sushi vinegar is wonderful for those who are just dipping their toe in the world of sushi making. Rice vinegar (which can sometimes be astringent on its own) is usually mixed with sweeteners before it’s added to sushi rice, but this one takes the guesswork out of doing it yourself—perfectly softening the high-quality rice vinegar with rich brown sugar and floral honey. A dash of sea salt brightens the mixture and melds the flavors together.
Pure rice vinegar is combined with brown sugar from Tanegashima, wildflower honey from Argentina and Australian sea salt processed in the Hyogo prefecture.
We test everything we sell. Here’s how we’d use this.
Use this vinegar when making Temaki, Chirashi or Inari sushi. Or, try adding to a vinaigrette for a unique spin on a salad.
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