Kisaichi こんぶ風すし酢 / Kelp Flavored Sushi Vinegar

内容量：360ml

吟醸酒の搾り粕を3年間熟成させたのち、木桶で酢酸と熟成を経た昔ながらの製法のお酢がベースの米酢を使用。

この米酢をベースに江戸前寿司の職人が作り上げたバランスが絶妙のすし酢です。

After aging the squeezed lees of Ginjo sake for 3 years, we use rice vinegar based on the traditional method of vinegar that has been aged with acetic acid vinegar in a wooden barrel.

A well-balanced sushi vinegar made by Edomae sushi chefs based on this rice vinegar.