Brown Rice Vinegar (Genmai Su)

Brown Rice Vinegar (Genmai Su)This full flavoured vinegar has gentle malt overtones. The vinegar is fermented from brown rice, brown rice koji, and spring water. Fermentation occurs in large black stoneware jars for six months. The jars are situated in the outdoors where the climate regulates the fermentation process. Excellent for dressings, dipping sauces and pickling. Please note we do not refund or exchange food products.

This mirin is aged for approximately four years

It is meant to be swung like a hammer

It is an ideal tool to use before planting or sowing or when the soil becomes compacted

cutting through leaves and twigs

place your tuber into the hole and then replace the clod

It makes a robust dipping sauce

similar to linguine but wider

Their unwavering refusal to compromise their traditional production process

Do not rely on the handles to do the cutting – they are wood and can snap with too much lever pressure

The ceramic composite makes the stone both durable and strong

so all you have to do is add it to hot water to make a flavourful Dashi

They are perfect for making jam and chutney for gifts or school fêtes