Junmai Fuji Su - Rice Wine Vinegar, Iio Jozo

The base is a sake brewed with water from an underground spring. 200g of rice are used per liter of vinegar, five times the legally required amount. It has a very smooth and delicate umami flavor. Ideal for sushi, dressings, pickles, and more. The Iio Jozo vinegar brewery in Kyoto Prefecture is often considered the best in all of Japan. This is primarily due to their exceptionally high standards for the quality of their ingredients. The rice, sourced from local contract farmers and partly from their own fields, 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 accurate. This is fermented into vinegar over approximately 100 days and then left to mature for another eight months. Large vinegar producers only need one day! By law, a vinegar can only be called rice vinegar if it is brewed with at least 40g of rice per liter. Iio Jozo uses 200g for their standard vinegar and 320g for their premium vinegar.