200 ml
Description Smoked Vinegar Kunsei
This vinegar is produced using the so-called "static fermentation" from Sake Lee (a type of lees from sake production). This is the name given to a fermentation process in which mainly solid material is fermented. This process requires long fermentation and maturation times. The fermentation room is lined with cedar wood, which regulates the temperature and humidity. The vinegar is fermented in this room for an extended period and then matured in tanks.
Finally, it is slowly and carefully smoked over oak wood chips.
The taste of the vinegar is very complex: sweet, sour, smoky.
use
You can use the smoked vinegar:
- with grilled meat and fish
- as an ingredient in marinades, dressings, and sauces
Due to the intensity of the flavor, the vinegar should only be used drop by drop.
About the manufacturer
Tajima Brewerie was founded in 2008 and specialized in the production of vinegars through static fermentation. The vinegars are typically made with aged Sake Lees (a type of sake production residue).
The company is located on Mount Hyonosen. The ingredients for the vinegars are purchased locally from small companies. Tajima is very committed to sustainability and the local community.
Traveling
Acidity: 5%
Delivery time: 3-5 business days
Origin: Japan
Ingredients: sugar, rice vinegar, salt, kombu extract
Allergens: According to the manufacturer, none
| Nutritional values | for 100 ml |
|---|---|
| Energy | 887 kJ / 212 kcal |
| Fat | 0 g |
| saturated with it | 0 g |
| Carbohydrates | 51,5 g |
| of which sugar | 51,5 g |
| Protein | 0,2 g |
| Salt | 3,8 g |
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