Fuji Su Premium - Rice Wine Vinegar, Iio Jozo

It took Iio Jozo 20 years to develop this rice wine vinegar. The brewery had a Daiginjo sake with its delicate aroma in mind as a template. Eight times more rice is used for this vinegar than required by law and a lot of time is spent on ripening. Very deep umami. Best suited to be eaten raw. For sushi, pickles and dressings. 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.