Genmai kurozu, or whole grain rice vinegar, made by the esteemed Iio Jozo Vinegar Brewery. This is made with unpolished organic brown rice grown in Tamba, a region famous for its grains. It reflects the Japanese ideal for vinegar (not too sour but rich in umami) in that it's mild and rich, but it is also one of the more aromatic and flavorful (malty) vinegars in the Iio Jozo line. This vinegar is amazing in dashi and other broths and stocks because it brightens and deepens the flavors. It can also be used in lieu of other vinegars to cook or finish dishes, or jump on the Japanese trend of vinegar health tonics by adding it to sparkling water and sipping it over ice!

Iio Jozo has been brewing vinegars since 1893 but they are the last of the artisanal rice vinegar makers left in the Kyoto prefecture. Let's support them to inspire new generations of vinegar brewers!

Iio Jozo is committed to growing organic rice, making their own sakes, and brewing vinegar without the addition of acetic acid or mechanical agitators. Instead they are champions of natural fermentation and aging to build flavors, aroma, and umami. While industrial vinegars can be made in days or months, Iio Jozo's vinegars ferment for 100 days and then are aged under wood and straw mats for an additional 250 days. Also, they add sake and water to existing vinegars to create sort of a double-brewed vinegar which means there is more rice (grams) per liter, and are therefore more nutritious and more umami-rich. 

16.9 fl oz 

Made in Miyazu, Kyoto, Japan