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Organic Rice Vinegar
Organic Rice Vinegar
Organic Rice Vinegar
R 350

Organic Rice Vinegar

SENNARI

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Only left in stock

"Komenosu" is a range of organic pure rice vinegar which is made from high quality spring water from the source in northern Hiroshima prefecture and 100% "Akitakomachi" organic rice from Akita prefecture. It is made using the same traditional fermentation method since 1927, also used to produce junmai sake.

Instead of speeding up the process, the vinegar undergoes a long aging period in a traditional static fermentation room. This creates a rich aroma and mellow acidity. It can be used to prepare sushi rice, or as a dressing, or in marinades and sauces.

  • Volume: 360ml
  • Shelf life: Two years
  • Nutrition information (per 100g):  Energy: 36kcal; Protein: 0.3g; Fat: 0g; Carbohydrate: 5.5g; Salt equivalent: 0g

The production of rice vinegar takes a lot of effort and time. First, rice is washed and steamed to make koji (malt) and water to make moromi (moromi), which is then used to make sake. Sennari Vinegar then adds their secret acetic acid bacteria to this junmaishu, to let it ferment slowly until spring water is added.

Certified by the organic JAS certification body.

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Sennari Co., Ltd. was established in 1927 and adheres to the principle that the source of good vinegar is natural water and rice. Sennari's commitment to vinegar production begins even before production and the company searched for ten years to find a suitable water source of underground natural water with a pH of around 7.

The company does not use artificial methods to accelerate fermentation; instead it relies on the traditional power of bacteria to perform static fermentation. The president also personally visits suppliers and sources the best domestic rice, thereby building long-term relationships based on shared values.

While it is possible to make vinegar in a short time (about a week), such vinegar has a high acidity (about 10%) and is acrid. Most mass-produced vinegar is diluted with water to 4.5%. Sennari vinegar has been aged for a long time and naturally becomes a mellow vinegar with an acidity of around 5%.