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  • NEW!

Kisaichi Edomae Red Vinegar 1.8 L

Price:
Request for quotation
Trade terms:
FOB
Port/Place:
Yokohama
Order unit:
1.8L / 6 bottles / cs
Min. order:
5case
Payment terms:
T/T in advance
Supplier:
Kisaichi Brewing
URL(Japan):
http://kisa1.co.jp/wordpress/wp/product/127
Product code:
4534678001534

About product

Traditional Red vinegar :
Best choice for the professional Sushi chefs who look for the traditional Red vinegar originally used for "Edomae-zushi" or "Nigiri-zushi" in the Edo era.

A red vinegar with rich savory/umami :
It was brewed slowly over time by the traditional "static fermentation method", using only long-term matured sakekasu (sake lees).

It is used by Michelin star restaurants and high-class Sushi restaurants in Tokyo & Osaka.

Specifications

Retail price(Japan) 1050 JPY (without tax)
Shelf life 2 years after production
Storage temparature Dry
JAN code 4534678001534
Place of origin (Pref.) Niigata
Ratio of originated in Japan (WT) 100%
Ingredients & Additives Sakekasu (Sake lees), Salt
Supply period all year
Restriction on sales China (import regulation)
Size of a piece W105xD105xH320mm
Weight of a piece 1940g
Size of an order unit W320xD230xH340mm
Weight of an order unit 12.2kg
Preferred Buyer type High-class Sushi restaurants, Food importers, Distributors
Target customer Professional sushi chefs, Owners of High-class Sushi restaurants
Suitable occasion For Awase-su (mixture of vinegar and some other flavoring such as soy sauce, sugar, etc.) for Sushi
Other information Trading style: Via trading company/wholesaler
Target country

How to use

Please mix your vinegar with your favorite amounts (2% to 10% by volume) of this red vinegar, and it will bring rich taste to yours.
It will go very nicely with oily Sushi toppings.
Or, you can make "your original sushi vinegar" by adding sugar, salt, kombu-dashi, etc. to this red vinegar.
This sushi vinegar is suitable for the sushi with oily fish such as Toro (tuna).

Company profile

Tradition and Technology:

]We have inherited and maintained the traditional brewing technology accumulated in the long time, and the microbial inspection technology associated with it.

Also, we have developed a new brewing method (alcoholic fermentation, and acetic acid fermentation), vinegar with a variety of raw materials, processed vinegar with a bacterium effect, etc.
Company name Kisaichi Brewing Co., Ltd.
Type of organization Manufacturer
Business description Kisaichi Brewing Co., Ltd. is a company of vinegar that combines traditional manufacturing methods and modern manufacturing methods founded in 1922.
Title of representative President   Mr. Kazuyasu Kisaichi
Company address 6-7-45 Higashimichinobe,, Kamagaya-shi, Chiba, 273-0115
Factory address 6-7-45 Higashimichinobe,, Kamagaya-shi, Chiba, 273-0115
Date of establishment 1922
Number of employees 21~50 or less
Company homepage http://www.kisa1.co.jp/
TEL +(81) 47-443-2511
FAX +(81) 47-443-1162
Business partners

私市醸造株式会社

Certification: ISO22000:2005

In 2016, Our facility was certified according to ISO22000:2005, which combines the principles of Hazard Analysis and Critical Point (HACCP).

私市醸造株式会社