Mizkan-Shiragiku, Rice vinegar for sushi

Rice vinegar is made from fermented rice. The sugars in the rice are converted into alcohol (rice wine) and then, through a bacterial-laden secondary fermentation process, into the acid we know as vinegar.
Shiragiku is the basic rice vinegar for making sushi rice seasoning . Its delicate flavor enhances the aroma and flavor of rice, making it suitable for sushi and other Japanese dishes.
We cannot compare rice vinegar for taste, acidity quotient and health properties to any other type of vinegar, for this reason it has been used for centuries in Japan and in much of Asia, and obtained from the fermentation of rice, which gives it a sweet, gentle flavor, and differently from what can happen with other types of vinegar, never aggressive. It is therefore very appreciated by those who love delicate flavors, it is healthy, versatile, and once tried, it becomes irreplaceable in the kitchen.
Highly digestible and low in calories, antiseptic and purifying, it provides notable benefits, especially at the circulatory level. It is a precious ally against the obstruction of blood vessels, the formation of cholesterol and free radicals, and increases the immune defenses.
Great benefits, starting from the flavor of each dish.
Excellent on vegetables, salads, meat and fish, it brings to the table the pleasure of taste combined with healthy eating, you will discover that it can be a friend of the palate and at the same time of well-being and the figure.
The Mizkan Shiragiku Su is by far the most used by sushi chefs.