横濱屋本舗 寿司酢
This vinegar is made by traditional fermentation over 180 days, then mixed with sugar, salt, honey, and kelp broth. It is unpasteurized and intended for sushi, sweet pickles, and marinated dishes.
- The description claims it is made using traditional fermentation.
Variants (1)
- Default Title — 950.00 JPY — Out of stock
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