The most legitimate sushi vinegar must use the Japanese Clarose sushi rice ferments into rice vinegar, regards as the original vinegar, add sugar and sea salt to processing becomes sushi vinegar. The best sushi vinegar color assumes faint yellow and crystal clear, the flavor is dilute acid, does not have the sour odor as the aged vinegar and the fruits vinegar. Mixes directly into sushi rice, added in seafood to make the delicious sushi.

最正統的壽司醋必須使用日本珍珠米釀製成米醋之後,當成原醋,加入砂糖及海鹽加工而成。 最好的壽司醋顏色呈淡黃色,味道是淡酸,沒有陳 醋及果醋的酸味那麼重。直接拌在煮好的壽司米里,加入海鮮製成壽司,可以很好地帶出壽司米的香味和海鮮的鮮甜味。是製作壽司不可缺少的調味料。