The Window On The Sky Organic Rice Acidulate Macrobiotic dressing Rice acidulate is a tantalizing condiment produced by fermenting the rice in clay skins for a year, so that it becomes alcohol first and then vinegar. Its flavor, being less acidic, softer and fuller than that of wine vinegar, goes wonderfully with all cereal, vegetable and seaweed dishes, enhancing their flavor without covering it.

Kyushu Island Rice Acidulate is produced by letting the rice ferment to form sake (rice wine), then combined with well water and a small amount of rice vinegar. Everything is left to ferment for a year in terracotta skins, partially buried and then filtered. Ingrediants Water, brown rice * (12%), koji (Aspergillus oryzae) Acidity: 4.2 – 4.4%. How to use It can be used instead of traditional vinegar or directly on cooked and raw vegetables to enhance the flavor. Mixed with soy sauce and oil, or sesame cream, it creates a rich salad dressing. Format 250ml package