Rice Vinegar (selection by Ryoko Sekiguchi)
Calm and slow fermentation.
Recommendations
- Allergens malt (*barley)
- Origin Japon, Maison Nakahatsu
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Storage / Use
In a cool, dark, dry place.
Refrigerate after opening.
The words of Mathilde Rœllinger
The producer makes his own sake solely to craft this high-quality rice vinegar. His principle is : "that to make good rice vinegar, you need a good sake". The selected rice is grown locally.
The rice vinegar is obtained after a slow, calm and steady fermentation (13 months). The fermentation is called static, because the vinegar is not stirred. This means that more time is required to achieve the desired fermentation reaction.
This rice vinegar comes from the city of Kanazawa, also known as “Little Kyoto.”
Story
I chose this rice vinegar for its ancestral method, which is now disappearing: long and static fermentation. It is a ‘natural’ rice vinegar with no additives, whose approach is comparable to what is done with natural wines. The bacteria do the work.
The rice vinegar comes from a small traditional family workshop run by an exceptional man who monitors the vinegar’s fermentation every day.
— Ryoko Sekiguchi
Nutritional information per 100 ml
Energy: 3 kcal
Protein: 0.1 g
Carbohydrates: 0.1 g
Fat: 0 g
Salt: 0 g