Specifications
| Retail price(Japan) | 1000 JPY (without tax) |
|---|---|
| Shelf life | 2 years after production |
| Storage temparature | Dry |
| JAN code | 4534678001916 |
| Place of origin (Pref.) | Niigata |
| Ratio of originated in Japan (WT) | 100% |
| Ingredients & Additives | Sakekasu (Sake lees), Rice, Alcohol, Salt |
| Supply period | all year |
| Restriction on sales | China (import regulation) |
| Size of a piece | W105xD105xH320mm |
| Weight of a piece | 1930g |
| Size of an order unit | W320xD230xH340mm |
| Weight of an order unit | 12.1kg |
| 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
You can make your original sushi vinegar by blending salt, kelp dashi, sugar, etc. into this "Edomae Red Vinegar - SAKURA".
Rose sushi rice created with "Edomae Red Vinegar - SAKURA" can be applied to any sushi toppings: from delicate white-fleshed fish to oily fish.
Suitable for OH-TORO(Premium marbled tuna belly), ANAGO(Conger eel), NI-HAMAGURI(Boiled cherry stone clam), KURUMA-EBI(Japanese tiger prawn), Seared salmon, etc.
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.
]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 |
Certification: ISO22000:2005
In 2016, Our facility was certified according to ISO22000:2005, which combines the principles of Hazard Analysis and Critical Point (HACCP).
