Fujisu Premium Rice Vinegar

For its Fujisu Premium rice vinegar, Lio Jyozo uses 320 g rice per liter of vinegar. The fermentation is long, a minimum year and can go up to three years.
The vinegar takes an amber color and surprises with its roundness and its aromatic richness.
Production is minimal, 230 tonnes per year, 0.10% of the Japanese market.
The great leaders did not deceive themselves. This vinegar is found in the largest Japanese kitchens, the most famous.
Fujisu Premium Rice Vinegar has a delicacy like the Daiginjo-Shu, Sake of Superior Quality, prepared from 50% or less white rice grains, and a rich flavor, whose constancy is the major concern. From the manufacturer for more than twenty years.
Lio Jyozo's masters have able to reach a maximum of rice flavor thanks to their uncompromising approach to ingredients and brewing methods.
This vinegar strictly adheres to the old method of static fermentation and a long period of maturation.
Thanks to this long process, Lio Jyozo ensures a mild rice vinegar, with the flavor of smooth vinegar, and a rich taste umami.

Our perfect agreements : You can feel that this vinegar is not only sour but works as well as a broth with powerful umami. It provides the perfect complement to your special dishes such as vinegar food, sushi, sauces and other vinaigrettes or dressings.