In the town called Shinkiba, Tokyo, our Rice Vinegar is made by taking our time. Using only domestic rice, Japanese Sake is made first, and then Acetobacter is mixed in to produce vinegar. The smooth acidity from the savory umami flavor of rice is a perfect match for sushi. The "aroma" and "umami" of Yokoi's rice vinegar, blended in perfect balance with red vinegar, have earned the enthusiastic support of many professionals.
Rice , Alchol , Sake lees, Salt
4.21 in x 12.6 in x 4.21 in
60.87 oz
365 Days, Room Temperature
None
The authentic flavor of Yokoi’s fermented vinegar products is loved by well-known establishments, such as fine-Sushi restaurants and hotels. We have a variety of vinegar products such as rice, sake lees and apple. Seasoned vinegar and fermented seasonings are also part of our popular product line. We continue to invent and improve our fermentation techniques, including the Solid Fermentation Method, which is still rare in Japan. We use only carefully selected ingredients, and our products are JAS-certified, recognizing that no genetically modified crops are used. As the only vinegar manufacturer in Tokyo, we are proud of our high-quality product development and expertise.
