Iio Jozo uses only pesticide-free rice and spring water to first make their own sake which is then fermented into rice vinegar. This artisanal product uses 200 grams of rice to make a liter of vinegar - five times the minimum amount required by law.
Ingredients: water, rice
Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
The flavor has sweet soy nose with the slightest hint of smoke and such a balanced umami - it is a truly remarkable brew. The level of flavors are amazing, one playing off each other. Simply put, this is the best soy sauce we have ever tasted. Please refrigerate after opening.
Ingredients: water, soybeans, wheat, salt
Currently run by 18th generation Nomura-san, Horikawaya Nomura is a 300 year old soy sauce company located in Gobo City, Wakayama Prefecture. Having perfected their methods over centuries, Horikawaya Nomura still uses wood fires to make their soy sauce. The end product is what we believe is one of the world’s best soy sauces.
Produced from only Japanese-grown soybeans and natural sea salt, slowly aged for three years in cedar casks, the tamari has a thick, caramel-ish, smoky, meaty, deep umami flavor that is well balanced, not very salty. We recommend that you do not cook with this special brew, just use as a dipping sauce and/or brush on meats, fish or whatever you prefer. Please refrigerate after opening.
Ingredients: water, soy beans, salt
Founded over 200 years ago in Aichi Prefecture, Ito Shoten produces artisanal tamari that has been aged for three years and has amazing depth of flavor.
We have traveled all over Japan, meeting with artisanal producers of traditional ingredients (tough job, we know). What we've found is amazing: perfectly roasted sesame seeds, konbu hand-harvested from the cold, clean waters off of Hokkaido, tamari produced by a company over 200 years old, and rice vinegar made by a company so exacting that they grow their own rice, make it into sake and then turn it into vinegar.
Japanese ingredients and cooking techniques have been making their way into restaurant and home kitchens across North America. With our ingredients you can elevate your cuisine.