Sanbaizu, Bonito Rice Vinegar
High quality Sanbaizu (also spelt Sambaizu) made with pure rice vinegar flavoured with bonito flakes and soy sauce, balanced with the rich sweetness of mirin . The bonito flakes infuse the vinegar with a subtle smoked fish flavour. Ideally suited for marinating vegetables with powerful umami notes and a wonderful balance of sweet and sour.
Sanbaizu also works very well in a salad dressing where the umami flavour and sweet and sour balance shine through. Add to sauces that require acidity and depth.
Available in 300ml and 700ml
Refrigerate once open and use within 3 months.
About Marusho
A family business now run by the fourth generation, Marusho's vinegar brewery is located in the same building where the business began in 1879. Mud wood walls and earthenware floors house the giant cedarwood barrels, some more than 100 years old, where the fermentation of the vinegars take place. Vinegars are made with rice grown on the family estate, water from the nearby Kumano mountains of Wakayama and only the highest quality natural ingredients. The progress of fermentation is minutely monitored by skilled craftsmen throughout the 90 - 500 day process.
Original: $10.50
-70%$10.50
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Sanbaizu, Bonito Rice Vinegar
High quality Sanbaizu (also spelt Sambaizu) made with pure rice vinegar flavoured with bonito flakes and soy sauce, balanced with the rich sweetness of mirin . The bonito flakes infuse the vinegar with a subtle smoked fish flavour. Ideally suited for marinating vegetables with powerful umami notes and a wonderful balance of sweet and sour.
Sanbaizu also works very well in a salad dressing where the umami flavour and sweet and sour balance shine through. Add to sauces that require acidity and depth.
Available in 300ml and 700ml
Refrigerate once open and use within 3 months.
About Marusho
A family business now run by the fourth generation, Marusho's vinegar brewery is located in the same building where the business began in 1879. Mud wood walls and earthenware floors house the giant cedarwood barrels, some more than 100 years old, where the fermentation of the vinegars take place. Vinegars are made with rice grown on the family estate, water from the nearby Kumano mountains of Wakayama and only the highest quality natural ingredients. The progress of fermentation is minutely monitored by skilled craftsmen throughout the 90 - 500 day process.
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Description
High quality Sanbaizu (also spelt Sambaizu) made with pure rice vinegar flavoured with bonito flakes and soy sauce, balanced with the rich sweetness of mirin . The bonito flakes infuse the vinegar with a subtle smoked fish flavour. Ideally suited for marinating vegetables with powerful umami notes and a wonderful balance of sweet and sour.
Sanbaizu also works very well in a salad dressing where the umami flavour and sweet and sour balance shine through. Add to sauces that require acidity and depth.
Available in 300ml and 700ml
Refrigerate once open and use within 3 months.
About Marusho
A family business now run by the fourth generation, Marusho's vinegar brewery is located in the same building where the business began in 1879. Mud wood walls and earthenware floors house the giant cedarwood barrels, some more than 100 years old, where the fermentation of the vinegars take place. Vinegars are made with rice grown on the family estate, water from the nearby Kumano mountains of Wakayama and only the highest quality natural ingredients. The progress of fermentation is minutely monitored by skilled craftsmen throughout the 90 - 500 day process.
