Sanbaizu: Japanese Umami Flavoured Rice Vinegar seasoning the Piquant has a hint

the Piquant has a hint of minerality and citrus notes

Sip neat over ice

Fermented with indigenous yeasts

This bottled margarita was named after Tommy’s Restaurant in San Francisco and combines agave and fresh-pressed lime

Serve it ice cold by chilling the bottle in an ice bucket and pouring into a tulip glass—the wide base allows the wine to breathe

Sanbaizu: Japanese Umami Flavoured Rice Vinegar seasoning the Piquant has a hintExperience the authentic taste of Japan with Sanbaizu (Sambaizu) seasoned rice vinegar from Marusho, aged and fermented in 100 year old cedar wood casks, each uniquely named after a sumo champion. Crafted using hand controlled fermentation and pure water from the Kumano mountains, this vinegar delivers a quintessentially Japanese flavour rich in umami, prized by top chefs for generations. Infused with high quality natural ingredients, kombu seaweed,