Highlights

• Seasoned vinegar blend
• Hints of sweetness, citrus and umami balance the vinegar's natural acidity
• Crafted by an executive Japanese chef
• Carefully sourced local ingredients

Sanbaizu, meaning “three cup vinegar” in Japanese, is typically made from a balanced blend of equal parts vinegar, mirin, and soy sauce. This special sanbaizu is crafted using recipes from Kazuki Arai, the esteemed executive chef at Gunma’s own White In Takasaki Omotenashi Resort. In addition to the locally sourced brewed vinegar from Shizuoka, mirin from Aichi and naturally brewed soy sauce from Gunma, sugar, lemon juice and konbu (kelp) are added to provide a flavorful harmony of sweetness, citrus and umami that perfectly balances the vinegar's acidity.