Classic Shiro Shari made withRice Vinegar* * Refers to the category name in Japan.
Mizkan has been creating sushi vinegars for over 200 years.
SHIRAGIKU rice vinegar is our masterpiece.
SHIRAGIKURice Vinegar
As sushi spreads globally, so has SHIRAGIKU. Exported to various regions including Asia, Europe, and America, it has gained recognition as the ideal seasoned rice vinegar for sushi. This rice vinegar is perfect for sushi, offering a mellow rice-derived acidity and a rich depth of flavour from sake lees that pairs excellently with shari.
*SHIRAGIKU is an unseasoned rice vinegar, so please remember to add salt and sugar as needed when preparing shari. This allows you to customise the flavour to your preference.
Shiro Shari and Sushi Topping Pairings
Shiro shari has a subtle sweetness and acidity that pairs excellently with a wide range of sushi types. The clean, sharp taste of rice vinegar enhances the umami of the ingredients.
AkamiLean tuna
The sharp flavour of shiro shari enhances the taste of akami. The acidity of the sushi rice accentuates the iron content and richness of the lean fish, creating a balanced taste in the mouth.
TaiRed snapper
Tai has a delicate and subtle flavour that is enhanced rather than overpowered by the mild sweetness and acidity of shiro shari. Shiro shari harmonises well with the light flavour of tai.
EbiShrimp
The sweetness and firm, springy texture of ebi pairs exceptionally well with shiro shari. The light acidity of the sushi rice highlights the sweetness of the ebi, making it taste even sweeter.
History of SHIRAGIKU
Mizkan was founded in 1804 and has grown with sushi culture for more than two centuries. We produced the first vinegar made from sake lees to complement the flavour of Edomae sushi.
We developed SHIRAGIKU in 1951 with the aim of creating the ideal sushi vinegar, making continuous improvement, guided by advice from numerous sushi masters.
Highly acclaimed for its exceptional quality, SHIRAGIKU is beloved by sushi chefs from Japan and around the world.
Mizkan SHIRAGIKU rice vinegar is our masterpiece.
SHIRAGIKU: A Worldwide Favourite
SHIRAGIKU has been chosen by sushi chefs worldwide for decades.
*Number of cases Shiragiku sold as of 2019.
Renowned Ginza chef who continues to choose SHIRAGIKU.
Michelin chef
TORU OKUDA
OKUDA is a renowned chef from Japan with two famous restaurants in Tokyo's Ginza area: GINZA KOJYU and GINZA OKUDA. GINZA KOJYU has continuously received Michelin Stars since it first received three in 2007. He also opened OKUDA -Paris- in Paris, a city known for its delicious cuisine.
Shari is the most important component of sushi.
Even if you source the best toppings, you can't showcase their flavour unless the shari (sushi rice) tastes great. To make truly delightful sushi, you have to use a rice vinegar that harmonizes with the shari and doesn't interfere with the flavours of the toppings.
Compared to other rice vinegars, Mizkan's Shiragiku is the ideal choice for shari due to its sharp, clean acidity and pronounced fragrance with the sweetness of rice.
There are three things I look for in a vinegar for Japanese cuisine: translucency, delicate flavour, and clean taste. Shiragiku meets all these criteria in a balanced way.
I appreciate Shiragiku for its consistent quality, and I will continue to choose it to make delicious sushi that many people can enjoy.
Preserving the Aka Shari Tradition of Edomae Sushi made withSake Lees Vinegar
KAMOSHIBI, Mizkan's new sake lees vinegar, is crafted with a focus on taste, aroma, sharpness, and colour.
MitsubanKAMOSHIBI
Mitsuban KAMOSHIBI is brewed with meticulously selected sake lees (a by-product of sake brewing) aged in-house and our unique brewing method. The result is a sake lees vinegar with a deep colour from the aged sake lees, a sweet and fragrant aroma, and a sharp, full-bodied, tangy flavour and clean finish. Its quality gives shari the distinct flavour of sake lees that is enjoyable to the last bite.
Aka Shari and Sushi Topping Pairings
Sake lees vinegar gives aka shari a gentle acidity and a robust, rich flavour that pairs exceptionally well with fatty or umami-rich toppings.
ToroFatty part of the tuna
Toro is exceptionally rich in fat and strong in umami. The richness and gentle acidity of aka shari balances the fattiness of toro, creating a harmonious, well-rounded taste. The depth of flavour in aka shari further enhances the rich taste of toro.
Salmon
Salmon is a bold sushi topping with a flavour that combines the rich fattiness of toro and the aroma and sweetness of shellfish. The richness and acidity of aka shari help to balance the fattiness of the salmon while enhancing its umami.
Uni Sea urchin
Uni is characterised by its creamy texture and rich flavour. The mellow acidity of aka shari helps to balance that richness, resulting in a well-rounded taste. The flavour of sake lees vinegar further enhances the sweetness and umami of the uni.
History of Sake Lees Vinegar
In the early 1800s, Mizkan's founder, Matazaemon Nakano I, developed the world's first vinegar made from sake lees. This innovative product gained a reputation for its flavour and umami, which was perfect for sushi rice. As a result, sake lees vinegar played a significant role in the nigiri sushi boom in Edo (Tokyo).
Today, over 200 years later, we continue this rich tradition with the creation of a new sake lees vinegar. This new sake lees vinegar delivers the umami and fragrant aroma unique to sake lees, capturing the craftsmanship spirit Mizkan has kept alive since the Edo period.
Our highest quality vinegars receive the title "Mitsuban". Mitsuban KAMOSHIBI is the future of sake lees vinegar, created by Mizkan, which continues to innovate while maintaining our dedication to offering customers only the finest products.
High Quality Endorsed by Renowned Sushi Restaurants*
Our product has received high praise from renowned sushi restaurants* for its rich colour, versatility, and excellent balance of tang and flavour.
*Sushi restaurants rated four stars or higher on Tabelog and Michelin-starred as of 2023.
Despite its rich, deep colour, the aroma is not overly strong—it strikes just the right balance.
Gentle flavour and aroma. Versatile, pairs well with various sushi toppings.
Good acidity. There is also the aroma of sake lees.
The colour is rich but not overpowering, making it a suitable choice for sushi restaurants looking to experiment with sake lees vinegar for the first time.
Sushi Vinegar
Seasoned sushi vinegar makes it easy to prepare authentic shari! We've perfected the seasoning, so there's no need to add salt or sugar.
Make shiro shari in just one step!
SHIRAGIKUSushi Seasoning
In 1951, SHIRAGIKU was created as a rice vinegar that perfectly complements sushi. Now, we are pleased to introduce the highly anticipated SHIRAGIKU Sushi Seasoning.
This seasoning is made using SHIRAGIKU, known for its mellow acidity, with salt and sugar to finish it.
Maintaining the flavour of the renowned brand SHIRAGIKU, a premier rice vinegar for sushi, this convenient sushi vinegar allows you to easily enjoy authentic shiro shari in just one step.
Simply pour and mix with rice to make the perfect shiro shari.
Make authentic aka shari in just one step!
KAMOSHIBISushi Seasoning
This sushi seasoning is made using Mitsuban KAMOSHIBI, which is brewed with meticulously selected sake lees (a by-product of sake brewing) aged in-house and our unique brewing method.
To highlight the sweet and fragrant aroma, robust acidity, and depth of the sake lees vinegar, we simply add sugar and salt to create a mildly sweet seasoned sushi vinegar.
KAMOSHIBI Sushi Seasoning allows you to make authentic aka shari in just one step.
Simply pour and mix with rice to make the perfect aka shari.
The Passion Behind Our Products
We strive to create the ideal vinegar that perfectly complements sushi.
Mizkan has continued to grow with sushi culture since our founding in the Edo period, more than 200 years ago.
We keep tradition alive while continuously innovating and embracing challenges to spread the charm of sushi worldwide.