Vinaigre de riz rouge UMAI EDOMAE

What's the difference between KISAICHI and the leading manufacturers?

KISAICHI is a brewer that maintains its tradition of brewing vinegar using sakekasu (sake lees) aged in cedar wood casks. This is why KISAICHI cannot increase its production to keep pace with demand. KISAICHI's sushi vinegar is not distributed on the retail market like those of the major manufacturers. KISAICHI sells sushi vinegar directly and exclusively to sushi restaurant customers. “THE EDOMAE” series is designed for high-end restaurants. High-end sushi restaurants mix several types of vinegar and seasonings to prepare their original sushi rice.

“THE EDOMAE” series was developed in collaboration with Japan's most Michelin-starred sushi restaurant.

DE LUXE AND GINJO MELANGES (added salt + sugar) = TOP CLASS

GINJO MELANGES (mixed directly with rice) = HIGH GRADE

EDOMAE RED SAKURA (add salt + sugar) = TOP CLASS

EDOMAE RED (mix with rice directly) = HIGH GRADE