Iio Jozo Junmai Fuji Vinegar has a strong, rich umami flavor that adds depth and body to your dishes.
It is made using rice grown without pesticides during cultivation in the Tango region of Kyoto. We use five times the amount of rice required to be labeled "rice vinegar" to brew pure rice sake, and then ferment and age it for a full year using acetic acid fermentation.
* **Ingredients:** We use 100% new rice, grown without pesticides in the terraced rice paddies of the Tango region of Kyoto. The moromi (fermented mash) is made in our own brewery by our toji (master brewer). This moromi is then aged for a full year using the traditional "static fermentation" method.* **Rice Usage:** We use 200g of rice per liter of vinegar, which is five times the amount required to be labeled "rice vinegar." Because we use a generous amount of rice as our raw material, it is characterized by its strong, rich umami flavor.* This adds depth and body to your cooking.* **Versatile Use:** As it is a mellow junmai vinegar, it can be used in any vinegar-based dish.* **Recommended Dishes:** We especially recommend it for dishes where vinegar is the key ingredient, such as vinegared dishes, sushi, pickles, dressings, stir-fries, and ethnic cuisine.
**About Iio Jozo:**We are a vinegar brewery located in Miyazu, Kyoto.Founded in 1893.We have been making vinegar for 128 years, and the current owner, Akihiro Iio, is the fifth generation.
Have you ever heard of the town of Miyazu? It is a town facing the Sea of Japan's "Wakasa Bay," famous for its delicious fish. It is also the town where Amanohashidate, one of Japan's Three Most Scenic Views, is located.
"What, Kyoto has a sea?" We are often surprised by this. Although it is part of Kyoto Prefecture, it takes about two hours by train from Kyoto Station. It is a peaceful, rural town surrounded by mountains and the sea.
Clean water, fertile soil, and a climate with significant temperature differences. This environment produces good rice, and consequently, good vinegar.
"Food" is the most important thing for people to live. Therefore, we want to make "delicious, the best vinegar." That is our basic policy. Our manufacturing method has remained virtually unchanged since our founding.
* **Product Name:** Vinegar Rice Vinegar Junmai Vinegar Iio Jozo Junmai Fuji Vinegar 1.8L Static Fermentation Seasoning Aged Rice Vinegar Dishes Sushi Pickles Dressing Stir-fry Ethnic Cuisine* **Contents:** 1.8L x 3* **Ingredients:** Rice: Rice grown without pesticides during cultivation (Kyoto)* **Analysis Data per 100g:*** Energy: 16kcal* Protein: 0.3g* Fat: 0g* Carbohydrates: 4.8g* Salt Equivalent: 0.003g* Estimated Value: Acidity: 4.2%* **Manufacturer or Seller:** Iio Jozo* **Shelf Life:** 720 days from the date of manufacture* **Storage Method:**Store at room temperature in a location not exposed to direct sunlight.* After opening, floating matter may form due to acetic acid bacteria in the air, and the flavor may deteriorate.* After opening, close the cap tightly and store at room temperature in a location not exposed to direct sunlight.* **Classification:** Food* **Country of Manufacture:** Japan
**Disclaimer:*** The shelf life indicated is the number of days from the date of manufacture. Please inquire for the actual expiration date.* Due to shared inventory with our own website, there may be cases of stockouts, backorders, or cancellations depending on the timing.* Due to product renewals, packaging and product contents may differ slightly from the delivered product.* Mail delivery is a post-box drop-off. Cash on delivery is not available. Due to thickness restrictions (under 3cm), packaging will be simple.* We are not responsible for damage to the outer packaging.
Product Number: iio-jf18l3