Japanese rice vinegars are produced by around 400 manufacturers, few of whom remain artisanal, with methods and qualities that vary greatly depending on the quantity of rice used.
Among them, IIO JYOZO, founded in 1893 in Miyazu, stands out for its fully controlled production, from rice grown without pesticides on terraced fields to the brewing of sake and the making of vinegar.
True to traditional methods, the company carries out a slow and natural fermentation followed by a long maturation, giving rise to mild vinegars rich in aromas, while perpetuating a demanding artisanal know-how despite the challenges related to farming and transmission.
