Sake lees are the leftover residue from sake production, they have a sweet, savoury and umami flavour. Aged for ten years by makers, Iio Jozo, and combined with Kurozu black vinegar, they take on a delicious natural sweetness with a slight fruitiness.
Pesticide free rice cultivated in Kyoto is mixed with high-quality spring water to make a clean, deep and delicious vinegar. Existing acetic acid bacteria at the infamous Lio Jozo brewery, create a mellow and rich vinegar through “static fermentation”. The careful monitoring, slow fermentation and aging process contribute to a high-quality vinegar.
An added pinch of salt and then a further 8-months fermentation adds an extra depth of umami. The natural sweetness makes this an excellent vinegar for sushi rice. The slight acidic tones, sweetness, and umami punch are perfect with raw fish toppings, particularly mackerel. The surprisingly sweet notes also pair perfectly with pork and duck. Add a splash to sauces for a vibrant kick.
Available in 360ml
Protect from light and heat