Korai-Jo-Sushi-No-Su is high quality vinegar which adds sophisticated taste to sushi, Japanese traditional food. It is made from a fine mixture of natural foods: pure rice vinegar, kombu seaweed, amazake , and hon mirin.

◆Ingredients: rice vinegar, amazake , hon mirin , sweeteners (sugar and high-fructose corn syrup), kombu seaweed.
◆Storage: Store in cool dark place, and away from direct sunlight.
◆Use within two years from the date of manufacture.

Tosazu is high quality vinegar seasoned with natural foods. We use loads of real bonito soup stock, kombu seaweed, honjozo shoyu (soy sauce), hon mirin; they are all natural foods.

◆Ingredients: pure rice vinegar, honjozo shoyu (soy sauce, including soybean and wheat), amazake, dried bonito flakes, kombu seaweed, soft brown sugar, hon mirin
◆Storage: Store in cool dark place, and away from direct sunlight. (In refrigerator after opening.)
◆Use within one year from the date of manufacture.

Sambaizu is high quality vinegar mixed with fresh bonito soup stock and pure rice vinegar, honjozo shoyu (soy sauce including soybean and wheat), amazake, hon mirin, kombu seaweed, and so on.

◆Ingredients: pure rice vinegar, honjozo shoyu (soy sauce, including soybean and wheat), amazake natural flavors (dried bonito flakes and kombu seaweed), sugar, hon mirin , fermented flavors (salted mirin)
◆Storage: Store in cool dark place, and away from direct sunlight. (In refrigerator after opening.)
◆Use within one year from the date of manufacture.

Kombu-Kurozu is seasoning black vinegar. First, we make kombu seaweed black vinegar from a great deal of makombu (kombu seaweed) from Hokkaido and unpolished sticky rice. Then we mix it with Mikawa hon mirin, honey made from nectar of hundreds of flowers, black sugar from Okinawa, and honjozo usukuchi shoyu (soy sauce, saltier and lighter in color than usual soy sauce). You can use it as dressing and sauce.

◆Ingredients: unpolished sticky rice black vinegar, makombu (kombu seaweed), black molasses, hon mirin , amazake, domestic honey, bonito soup stock, honjozo usukuchi shoyu (soy sauce, saltier and lighter in color than usual soy sauce, including soybean and wheat)
◆Storage: Store in cool dark place, and away from direct sunlight.
◆Use within one year from the date of manufacture.

Tezukuri-Tsuyu is special handmade seasoning soy sauce made from bonito soup stock, shiitake mushroom, and a generous amount of kombu seaweed soup stock. It is available only in limited quantities, because it is homemade and difficult to make in a large quantity. No need to dilute.

◆Ingredients: honjozo marudaizu shoyu (whole soy beans soy sauce, including soybean, wheat and salt), hon mirin , amazake , sugar, Japanese apricot, natural flavors (dried bonito flakes, dried shiitake mushroom, kombu seaweed)
◆Storage: Store in cool dark place, and away from direct sunlight. (In refrigerator after opening.)
◆Use within one year from the date of manufacture.