The Brown Rice Vinegar is patiently made using a 1,000 year old method. Organic brown rice, koji, and spring water are blended and fermented outdoors in clay crocks and aged eight months. Precious, sweet, smooth, and mellow. Enhances almost any food and it's essential to make good sushi rice. 4.5% acidity.
The Ume Plum Vinegar is made by combining the pickling brine from making umeboshi plums with sea salt and red shiso, aka beefsteak leaf, that impart its ruby red color. It is a tart, salty, festive condiment with beneficial organic acids. Sprinkle on blanched or steamed vegetables, add to salad dressings, marinades, hot sauce, salsa, and dips. Excellent for making pickles. 4.3% acidity. No artificial dyes, preservatives, or chemicals.