• TOBAYA SUTEN
• KANECHO Aomori apple balsamic vinegar 200 ml
• Aomori Konbu apple vinegar 500 ml KANECHO
• Rice vinegar
• Agave syrup and Mikan mandarin juice rice vinegar
• Agave syrup and Sudachi citrus juice rice vinegar
• Japanese vinaigrette
• Rice vinegar for sushis 360ml
• Sakura cherry blossom vinegar 110ml
• Red shiso rice vinegar 180 ml
• Red shiso rice vinegar 720 ml
• KANISU – DRIED BONITO VINEGAR 360 ML
• SAKAMOTO KUROZU DARK RICE VINEGAR
• SAKAMOTO KUROZU DARK APPLE VINEGAR 360 ml
• SAKAMOTO KUROZU DARK APPLE RICE VINEGAR 700 ml
• Yuzu rice vinegar for sushis 150ml
• Yuzu rice vinegar for sushis 1,8L
• Dashi stock and dried bonito vinegar 150 ml
• Dashi stock and dried bonito vinegar 1,8 L
• SUDACHI ponzu citrus fruit sauce 150 ml
• KANISU – DRIED BONITO VINEGAR 720 ML
• RICE VINEGAR FOR SUSHIS 1000ml
• SAKURA CHERRY BLOSSOM RICE VINEGAR
• SAKURA CHERRY BLOSSOM RICE VINEGAR
• GRAPE JUICE VINEGAR
• YUZUSU - YUZU RICE VINEGAR 200ml
• YUZUSU - YUZU RICE VINEGAR 900ml
• WILD MOUNTAIN GRAPE JUICE VINEGAR

• WILD MOUNTAIN GRAPE JUICE VINEGAR 900ml

• UME PLUM DARK VINEGAR
• UME PLUM DARK VINEGAR

The grape juice we are talking about is the wild Yamabudou grape juice which grows high up on the sides of the mountains.
The grapes are picked before maturity. The completely natural juice, without any additive, preservative, colour nor sugar, contains 8 times more poly phenol, 3 times more iron and 4 times more vitamin C than other ordinary grapes.
Deliciously acidulated, delightfully sweet... Discover real Japanese rice vinegar combined with the sweetness of natural agave syrup and wild mountain grape juice. Elaborated by Japanese master craftsmen with respect for traditions, it can be used for all culinary adventures!  The precious agave only flowers once a century. Its very healthy syrup gives the vinegar a very rich taste at the same time low in calories (the level of glycemia is much lower than other syrups and honeys). This vinegar is also characterised by low level and very sweet acidity

Perfectly suits
To begin with there is the classical "seasoning" to accompany salads, grated raw vegetables or fresh fruit. Reduced it is perfect with a slice of foie gras or duck... You can also use it to deglaze offal, panfry meat or with white flesh fruits (pears, peaches..).                                                                                           More surprising is Tobaya Suten vinegar to season cold milk, yoghurts, fromages blancs and other faisselles. For something really interesting: diluted in still or sparkling water it becomes a deliciously fruity and refreshing drink (1 measure of vinegar for 4 measures of water or milk).