Fujisu’s premium rice vinegar has a rich yet mellow flavour. Rice is cultivated in the terraced fields of Miyazu, Kyoto Prefecture; a high ratio of 320g rice per litre of vinegar is then fermented for up to 3 years using a traditional, manual technique developed by makers, Iio Jozo. It takes on a beautiful amber colour, with a fantastic aroma.
With a more sophisticated and rounded taste than simple vinegar, chefs love to use this in sushi, pickles and dressings. It provides the perfect balance of acidic tang, sweetness and umami, elevating your cooking to the next level.
“Static fermentation” describes a process where no additional air is added to the fermenting vinegar. Fermentation therefore takes place only on the surface through the action of acetic acid bacteria, it takes longer but the result is a milder, smoother vinegar with a rich umami flavour.
After fermentation is complete, the vinegar is matured for at least 240 days. Transferring from tank to tank during this process is similar to decanting wine. Exposure to air helps the vinegar become milder in taste.
Available in 360ml & 1.8L
Keep in a cool dry place.