Daigin rice vinegar

Réference : NISYJ12

€17.30

Tax included

Daigin vinegar is the original traditional vinegar "Edo-mae su", used for sushi rice during the Edo era.

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It is improved with "akasu" red rice vinegar made from carefully selected and aged domestic sake lees.
This vinegar is renowned for its balanced acidity, rich flavors, and soft umami from sake lees and rice used.

Our perfect combination : sushi rice seasoning, vinaigrettes, deglazing offal

YOKOI JYOZO

Reference NISYJ12

Origin: Tokyo, Japan
Weight: 1.8 L net
Packaging: PET bottle
Ingredients: rice, sugar cane and cassava alcohol, sake lees, salt
Storage: protected from light and heat
Nutritional values: Per 100 ml : energy 16 kcal (70 kJ) ; fat < 0,6g, of which saturates < 0,1g ; carbohydrate <0,1g, of which sugars <5g ; protein < 0,5g ; salt 0,881g.
Recommanded use: Cooking

YOKOI JYOZO

Few know but sushi is born in Tokyo Prefecture. Tokyo used to be called EDO MAI SUSHI, the birthplace of nigiri sushi.
Formerly active by the hundreds, artisans specialized in sushi rice vinegar have all disappeared, victims of industrialization.
In 1937, nothing predestined Mr. Yokoi to engage in the manufacture of quality vinegars. Indeed, its major activity was focused on timber trading.
Past Master Steamer, he develops his own fermentation methods and starts to produce vinegars of very high quality, vinegars acclaimed today by all the best sushi restaurants in Japan. Indeed, more than 75% of Michelin stars, specialized in sushi throughout Japan, use exclusively its vinegars. The rarest are the subject of a consequent waiting list.