For any vinegar, Lio Jyozo's cellar master begins by transforming the main ingredient into saké and then into vinegar in the same way as he does for his rice vinegars. The same goes for this black soybean vinegar, whose saké and finished vinegar have a sublime coffee color.
This vinegar is extremely rich in natural amino acids (2892 mg per 100 ml), which are have many health and beauty benefits!
In the nose and palate this vinegar has woody and coffee and artichoke notes, with a powerful umami flavor.
Our perfect combination : This vinegar works well with bananas, berries (blueberries, blackberries) and offal.