The Japanese Art of Pickling & Fermenting miso Volume: 340ml

Volume: 340ml

Red Sake Kasu Vinegar (3 year aged)

with a focus on slow

The liquid is a blend of two reserve Awamori

This new design of serving ware is highly sought after by sake connoisseurs and is ideal for premium Ginjo

The Japanese Art of Pickling & Fermenting miso Volume: 340mlDiscover the centuries old practices of Japanese pickling and fermenting, and learn to make delicious, preserves at home. Pickling and fermenting is more than preserving food; it connects the past, present and the future, continuing a knowledge passed down through generations. In Japan, pickles are magical. Thanks to the wisdom and experience of those who came before, age old techniques have been able to capture a moment in time that can be carried