Junmai Fuji Su - Rice Wine Vinegar, Iio Jozo

The basis is a sake that was brewed with water from an underground spring. 200g of rice are used per liter of vinegar. That is 5 times the amount required by law. Very round and fine umami. For sushi, dressings, pickles etc. The Iio Jozo vinegar brewery from Kyoto province is often referred to as the best in all of Japan. This is mainly due to the extremely high quality standards for the basic products. The rice from local contract farmers and partly from their own cultivation is grown without pesticides. As with all traditionally fermented rice vinegars, a sake is brewed first, which is why the term rice wine vinegar is more appropriate. This is fermented into vinegar in approx. 100 days and then left to mature for another 8 months. Large vinegar makers only need 1! Day. According to the law, rice vinegar can only be called this if it is brewed with at least 40 g of rice per liter of vinegar. Iio Jozo uses 200 grams for conventional and 320 grams for premium vinegar.