China Factory for Sushi Vinegar Ingredients - Soft Rice Vinegar – Kikkoman
China Factory for Sushi Vinegar Ingredients - Soft Rice Vinegar – Kikkoman Detail:
1+1 soft rice vinegar
It is soft in color and tastes refreshing. It is suitable for various cooking styles. While keeping the original color of vegetables, it can make them taste crispy and refreshing. When used as a dressing and dipping sauce, it can make dishes taste mild, mellow, tart and refreshing.
Ingredients: water, rice, edible alcohol, soy sauce,white granulated sugar,lactic acid, citric acid, malic acid, disodium succinate, sodium benzoate, I+G, sucralose.
Total acid ≥ 4.00g/100ml
Stock in a shady and dry place in sealed.
Shelf life: 24 months
Specification: 500mL*12 per carton 1500 cartons per 20’FCL
Nutrition Information
Serving size: 100mL NRV%
Energy 162kJ 2%
Protein 1.0g 2%
Fat 0g 0%
Carbohydrate 4.9g 2%
Sodium 768mg 38%
Product detail pictures:
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Our personnel are always in the spirit of "continuous improvement and excellence", and together with the top-quality good quality solutions, favorable selling price and superior after-sales providers, we try to acquire each customer's rely on for China Factory for Sushi Vinegar Ingredients - Soft Rice Vinegar – Kikkoman, The product will supply to all over the world, such as: Comoros, Manchester, Moldova, To achieve reciprocal advantages, our company is widely boosting our tactics of globalization in terms of communication with overseas customers, fast delivery, the best quality and long-term cooperation. Our company upholds the spirit of "innovation, harmony, team work and sharing, trails, pragmatic progress". Give us a chance and we'll prove our capability. With your kind help, we believe that we can create a bright future with you together.
By Bertha from Bulgaria - 2018.09.21 11:44
The factory workers have rich industry knowledge and operational experience, we learned a lot in working with them,we are extremely grateful that we can encount a good company has excellent wokers.
By Elsa from Argentina - 2018.02.08 16:45
