Zoka no Akazu (Wakayama)
฿1,300
The origin of “Kuju Zoga,” one of the leading breweries in Kishu and established more than 100 years ago in Wakayama Prefecture, which is said to be the “birthplace of sushi,” is “red vinegar” brewed in a large wooden vat more than 2 meters high and 30 kilograms in height. The company has inherited the time-consuming and time-consuming traditional process of fermenting and maturing sake lees for more than 120 days in a 30-meter-high wooden vat after maturing them for more than three years. The deep richness and mellowness of this vinegar is a gem that will change the way you think about vinegar. It is highly recommended by top chefs at sushi restaurants and ryotei (traditional Japanese-style restaurants). It is used for all sushi dishes such as nigiri-zushi, chirashi-zushi, and oshi-zushi. It can also be used as a base for vinegared seasonal ingredients such as carpaccio, Western-style dishes, drink vinegar, pickles, rakkyo, fresh ginger, etc.
Description
The origin of “Kuju Zoga,” one of the leading breweries in Kishu and established more than 100 years ago in Wakayama Prefecture, which is said to be the “birthplace of sushi,” is “red vinegar” brewed in a large wooden vat more than 2 meters high and 30 kilograms in height. The company has inherited the time-consuming and time-consuming traditional process of fermenting and maturing sake lees for more than 120 days in a 30-meter-high wooden vat after maturing them for more than three years. The deep richness and mellowness of this vinegar is a gem that will change the way you think about vinegar. It is highly recommended by top chefs at sushi restaurants and ryotei (traditional Japanese-style restaurants). It is used for all sushi dishes such as nigiri-zushi, chirashi-zushi, and oshi-zushi. It can also be used as a base for vinegared seasonal ingredients such as carpaccio, Western-style dishes, drink vinegar, pickles, rakkyo, fresh ginger, etc.
