ABOUT VINEGAR

Types of vinegar

Our vinegars are made in three different ways:

Pure Rice Vinegar

Taste: Clear aroma, rich flavour, and mellow acidity.

Pure Sake Cake Vinegar

Sake cake are the lees left over from the sake making process. It is typically aged for a deeper flavour when used to make vinegar.

Taste: Rich full-bodied taste with umami, dark colour.

Spirit Vinegar

Taste: Light and mild taste.

Shiragiku is brewed with rice and sake cake – the lees left over from the sake making process – to create the perfect mellow acidity and umami flavour. Highly versatile, it noticeably enhances the flavour of an array of dishes.

The sake lees in Shiragiku are the difference – releasing the flavours in dishes by heightening, deepening, sharpening and sweetening.

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SHIRAGIKU

Specially crafted under guidance with sushi masters in 1951 to create the perfect sushi rice seasoning. The mellow acidity of rice and the richness of sake cake go well with sushi rice. Since then, it became the most popular vinegar in high-end sushi restaurants in Japan.

Ingredients: Spirit vinegar (made from alcohol with rice and sake cake extract), salt.

Suitable for vegetarians, GMO free.

Usage: Sushi

20L

In addition to Shiragiku, Mizkan offers a range of vinegars including different levels of taste and tanginess to suit a range of dishes and preferences. Whatever your creation, we have the right Japanese vinegar for you.

SUEHIRO

A light and mild taste capturing the flavour and aroma of grain and sake cake.

Ingredients: Spirit vinegar (made from alcohol with wheat, sake cake, rice and corn extract), salt.

Allergy Advice: For allergens, including cereals containing gluten, please see ingredients in bold.

Suitable for vegetarians, GMO free.

Brewed with sake cake, grain, and rice.

Usage: Good not only for sushi but also for all types of dishes.

20L

YUMAI

Brewed only from rice to give a clear aroma, rich flavour, and mellow acidity.

Ingredients: Rice vinegar, salt. 4.2% acidity

Suitable for vegetarians, GMO free.

Brewed only from rice to give a clear aroma, rich flavour, and mellow acidity.

Usage: Good not only for sushi rice seasoning but also for all types of dishes. We also recommend cold dishes so that you can fully appreciate the aroma and mild acidity, for example, in Sunomono (pickled vegetables), and dressings.

20L

GINMAI

A blend of spirit and rice vinegar with a light and tangy taste perfect for any type of recipe.

Ingredients: Spirit vinegar, rice vinegar, water, cane molasses, salt

Suitable for vegetarians, GMO free.

Usage: Good not only for sushi but also for all types of dishes.

20L

FUJI

A blend of spirit and rice vinegar with a light and tangy taste perfect for any type of recipe.

Ingredients: Spirit vinegar, rice vinegar, water, cane molasses, salt

Suitable for vegetarians, GMO free.

Usage: Good not only for sushi but also for all types of dishes.

18L

AGEDASHI TOMATO

A crispy, deep fried tomato presented in a fragrant aromatic agedashi sauce.

Challenging

15 mins

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CHOCOLATE MISO CAKE

A decadent chocolate cake with hints of miso adding depth and umami, topped with lashings of butter cream icing infused with cinnamon Honteri.

Challenging

28 mins

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Gindara Saikyo-Yaki

Marinated in a delicious Saikyo miso sauce, this delicate and flavoursome cod fillet will simply melt in the mouth.

Challenging

30 mins

View Recipe