This is a luxurious pure rice vinegar that will elevate the taste of your everyday cooking to an exceptional level.
Fuji Vinegar Premium is a vinegar that Iio Brewery has been brewing for the past 20 years, saying it is "a vinegar that is as delicate as Daiginjo sake, yet has a rich flavor."
In recent years, more and more people are becoming particular about the "final taste" of food at the dinner table. There is a growing demand for "real vinegar" that brings out the full flavor of ingredients, and it is becoming a rare commodity that is hard to come by even in Japan.
So, what I would like to recommend this time is Iio Brewery's "Fujisu Premium".
The raw material is rice grown without the use of pesticides in the local mountain village of Tango, Kyoto, and the amount used is eight times the amount required to be labeled as "rice vinegar."
Approximately 100 days of natural fermentation and over a year of aging have resulted in a gentle aroma, mild acidity, and well-rounded flavor.
A drop of traditional craftsmanship and masterful technique
Tradition x Innovation
Iio Brewery has been making pesticide-free rice vinegar for over 130 years. The third generation owner persuaded contract farmers to grow pesticide-free rice, and this is the origin of our commitment to quality today.
Static fermentation × long-term aging
The brewers themselves brew the mash, which is then left to ferment quietly in the brewery for over 100 days. After further aging for over a year, the amino acids do not evaporate and the vinegar is completed, with a mellow, deep flavor.
Deep flavors that speak from the ingredients
100% organic new rice
We only use newly harvested rice grown without pesticides by contracted farmers in Tango or on our own terraced fields.
Clear acidity
It contains a good balance of multiple acids, including lactic acid, succinic acid, and malic acid, resulting in a mellow, rounded acidity.
No additives or adjustments
No additives are used other than acetic acid. The pure flavor is created only from rice and water.
Turn an ordinary dish into an exquisite masterpiece
Vinegared dishes and sushi
Vinegared rice and lightly pickled vegetables bring out the natural flavor of the rice.
Dressings and marinades
Add it to salads or seafood carpaccio for a perfect balance of the sweet and sour flavors of the ingredients.
Stir-fried and simmered dishes
Just one final splash adds depth and richness to the flavor.
Founded in 1893 in Amanohashidate, Miyazu, overlooking the scenic Ise Bay, with the burning desire to "make the best vinegar in Japan, like Mount Fuji." For over 130 years since then, the brewers have not simply made vinegar, but have made it their mission to capture the story of rice, earth, and water in a single bottle.
From the pioneering challenge taken on by the third generation owner when he persuaded contract farmers to introduce pesticide-free rice, saying, "We want to make vinegar that both people and nature can be proud of," to the fifth generation owner renting his own terraced rice fields and taking up rice cultivation himself with the desire to "create a flavor that will not fade for the next 100 years," the progress of Iio Brewery has been supported by the twin nourishments of "conscience" and "innovation."
It is customary to see over 100 volunteers from all over the country sharing their sweat from planting to harvesting. The painstaking work required to create the rice fields is a testament to the love for one's hometown that protects the local landscape and fosters bonds that transcend generations.
Listening to the voices of nature, and brewing with care to create a harmony between rice, water, and acetic acid bacteria - this is the Iio Brewery style. While respecting tradition, the spirit of the craftsman who pursues new value will continue to be unchanged in the future, and will continue to bring "delicious and safe" sake to the world.
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