Réference : NISLI12-13-D
To make their standard Junmai Fujisu rice vinegar,Lio Jyozo use 200 g of rice per liter of vinegar.
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Fermentation is long, at least one year and up to three years.
The vinegar is amber in color and its roundness and its aromatic richness is astounding, as is its low acidity and soft, natural sweetness.
Our perfect combination : raw vegetables (cucumbers, carrots,…), salad dressings, radish marinades and roots, fish pickles (mackerel, sardines, horse mackerel ...) sushi ...
To make their standard Junmai Fujisu rice vinegar,Lio Jyozo use 200 g of rice per liter of vinegar.
