Prefecture: Gunma
Producer: Aritaya
Ingredients: Soy sauce (including soybeans and wheat, domestic), brewed vinegar, mirin, sugar, lemon juice, kelp
Vegan, Dairy-free
Size: 70ml
Storage: Refrigerate after opening
 

Crafted using recipes from Kazuki Arai, the esteemed executive chef at Gunma’s own White In Takasaki Omotenashi Resort, this traditional sanbaizu is made with modern tastes in mind. Sanbaizu, meaning “three cup vinegar” in Japanese, is typically made using equal parts vinegar, mirin, and soy sauce. Combining carefully sourced ingredients such as Torii Food Company’s brewed vinegar from Shizuoka and Amakyo Shuzo Company’s mirin from Aichi with Aritaya’s own naturally brewed soy sauce this versatile sauce adds a sweet and savory tanginess to everything from sunomono and salads to shabu shabu and stir-fried dishes. 

For 191 years Aritaya has been producing naturally brewed soy sauce at its brewery in Annaka City, Gunma Prefecture. Adhering to traditional methods passed down from generation to generation Aritaya prides itself in brewing authentic, unadulterated soy sauce. In recent years the company has crafted special sauces, seasonings, and even sweets flavored with soy sauce. The cafe corner at the brewery also serves a seasonal menu showcasing the versatility of soy sauce.
 

Suggested uses: Traditionally this vinegar blend has been used to make sunomono (vinegar-based dishes), however, it is also delicious on salads, stir-fries, meat, fish, and more! If mixed with sesame oil, it can be used as a Chinese-style dressing that pairs perfectly with deep-fried dishes. You can also combine it with olive oil or mayonnaise to make a carpaccio sauce that tastes terrific with tomatoes.