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To make their Fujisu Premium rice vinegar, Lio Jyozo use 320 g of rice per liter of vinegar. Fermentation is long, at least one year and up to three years.
The vinegar takes on an amber color and its roundness and aromatic richness is astounding.
Production is tiny, only 230 tonnes per year, or 0.10 % of the Japanese market.
The top chefs can't be wrong. This vinegar is found in the most famous Japanese kitchens.
Fujisu Premium rice vinegar is as delicate as daiginjo-shu, a high quality sake, made from rice grains bleached at 50% or less, and is rich in flavor, which the producer has taken care to keep the same for over twenty years.
The master vinegar makers of Lio Jyozo are able to achieve the best flavor of rice possible thanks to their insistence on high quality ingredients and brewing methods. This vinegar strictly adheres to ancient methods of static fermentation and a long maturation period.
Thanks to this long process, Lio Jyozo has made a rice vinegar with a sweet fragrance, smooth vinegar taste, and rich umami flavor.
Our perfect combination : You will notice that the vinegar is not only sour but it also works just as well as a powerful umami stock. It provides the perfect complement to special dishes such as pickled foods, sushi, sauces and other vinaigrettes or dressings.
- Kyoto, Japan
- 1.8 L net
360 ml net
900 ml net
- Glass bottle
- water, brown rice
- protected from light and heat
- Nutritional values
- Per 100 ml : energy 35 kcal (149 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 8,1g, of which sugars 7,2g ; protein 0,7g ; salt < 0,01g.
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