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Quantity
1
This vinegar is made from organically grown Koshihikari rice and subsoil water from Mt. Fuji. It is brewed with only seed malt, yeast, and seed vinegar. The process starts with making koji, followed by about four months of sake-fermentation...
Reviews
4.8
11 ratings
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1
So good to have such products, ingredients that are selected with care and knowhow!
B
Barbara · September 29, 2025
Crisp and round flavor
Excellent for seasoning rice!
A
Anonymous · August 12, 2024
Delicious
Superb flavor! Perfect for pickling, dressing and sushi rice!