Iio Jozo's Pure Rice Vinegar is fragrant, with a soft, lengthy acidity. It has gentle aromatics and a deep umami richness that come from natural fermentation (without mechanical acetators) and long, slow aging processes. It has a myriad of uses, from salads, to enhancing any dish with an understated acidity. The neutral flavor of rice vinegar makes it especially versatile in all styles of cooking and using just a splash will make any dish pop without overpowering it. It is brewed specifically to stand up to high heat and slow cooking, so it is useful in braises and stews.

Iio Jozo takes no shortcuts. They use the same labor-intensive methods utilized by the best sake breweries to make their own junmai sake, from which they then ferment into rice vinegar. After a 100 day further fermentation period, the rice vinegar is aged for an additional 250 days while it rounds out and matures into what is arguably the best rice vinegar in Japan. Iio Jozo has been making vinegar for over 100 years. They use only pesticide-free rice, most of which is organically grown by local farmers, in collaboration with the brewery. 

Iio Jozo has been brewing vinegars since 1893 but they are the last of the artisanal rice vinegar makers left in the Kyoto prefecture. Let's support them to inspire new generations of vinegar brewers!

16.9 fl oz

From Miyazu, Kyoto, Japan