Live sake vinegar with the mother. Made from premium junmai sake - this vinegar has been slowly fermented and is unpasturised for maximum flavour.
This vinegar is a revelation when cooking with Asian recipes. Mix with white miso paste, ginger, chilli and mirin for a fabulous dressing for a roast cauliflower. Or pickle a cucumber in it with Korean chili flakes (AKA Gochugaru) and sesame and serve with a salad or a salmon fillet. Or spritz it over an oyster.
Live vinegar is unpasturised and contains living bacterial cultures.
