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Fermented and aged in 100 year old cedar wood casks individually named after sumo champions, Marusho vinegars are steeped in authenticity. Sanbaizu is delicately flavoured with high quality natural ingredients – kombu (kelp), bonito fish flakes, mirin and mushrooms mixed with water from the Kumano mountains. Hand controlled fermentation results in a quintessentially Japanese flavour rich in umami. A long held secret of top chefs, this vinegar is ideal for marinating vegetables and adding to dressings and sauces.
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