Organic Rice Vinegar
It tastes less acidic, softer and full than the traditional wine vinegar.
The rice vinegar is produced on the island of Kyushu: the rice is fermentated until sake (rice wine) is obtained, then combined with well water and a small amount of rice vinegar.Through one year of maturing in clay pots, partially buried, and then filtered give birth to this condiment.
- Code: 1ACIRI
- Quantity: 250ml
Water, brown rice*, Koji (Aspergillus oryzae).
Store in a cool, dry place away from light and heat.
- Dietary fibers (gr) 0.1
- Carbohydrates tot. 0
- Soluble carbohydrates (gr) 0.5
- Energia Kcal 14
- Energia Kj 59
- Lipids tot. 0.5
- Protein tot. (gr) 0.5
- Saturated tot. (gr) 0
Acidity: 4,2 - 4,4%.In place of traditional vinegar, or directly on raw and cooked vegetables to intensify the flavour. Mixed with soy sauce and oil, or sesame cream, becomes a rich dressing for salads.
The informations contained in this schedule are informative purposes only.
For consumption / use of the product we suggest you to read the label.