FUJISU SUPERIOR RICE VINEGAR 1.8L

Superior quality vinegar, amber colour, roundness, of an undeniable aromatic richness. A vinegar recognized in the great Japanese kitchens.

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NISLI13

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31.00€ TTC

Did you know that there are only 400 rice vinegar producers in Japan, and an even smaller amount who still make it in a traditional way?
These producers make the nihonshu (saké) that will be used to make the vinegar themselves.
They cannot under any circumstances sell their nihonshu so as not to compete with specialist producers.
In the face of declining saké consumption in Japan among the younger generations, this is taken very seriously.
A third of the vinegar makers, the biggest ones, only use 40g of rice per litre of vinegar. Productivity is key. These vinegars are tasteless, but meet the demands of industry and large retailers.
The remaining two-thirds use 120-160g of rice to produce one litre of rice vinegar.

Out of all the artisans, one of them stands out, and has been producing without question, the best rice vinegar in the world for more than four generations. It is Iio Jyozo in Miyazu, Kyoto Prefecture.
Their rice is grown at high altitude, at least 500 meters above sea level, at the top of the mountains overlooking Miyazu.
The crops are terraced (tanada) and don’t use any pesticides.
To make their standard Junmai Fujisu rice vinegar, they use 200g of rice per litre of vinegar. Fermentation is long - at least one year and up to three years.

The vinegar takes on an amber colour and its roundness and its 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.

  • Ingredients : rice
  • Packaging : glass bottle 1800 ml
  • Storage : Store away from light, heat and moisture
  • Origin : Kyoto, Japan

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FUJISU SUPERIOR RICE VINEGAR 1.8L

FUJISU SUPERIOR RICE VINEGAR 1.8L

Superior quality vinegar, amber colour, roundness, of an undeniable aromatic richness. A vinegar recognized in the great Japanese kitchens.

Write your review