$ 23.00
When you make things from scratch like Iio Jozo does by making sake first, then fermenting that into vinegar, naturally you will have some by-products. In sake making the by-product is called sake kasu (sake lees). Iio Jozo decided to take their sake kasu and basically ferment it into vinegar. Sounds simple enough, right? But Iio Jozo ages it for 10 years before they call it Akasu (red vinegar). This special brew is very different, almost like a tame sherry vinegar crossed with rice vinegar. Top sushi chefs use it in their rice, but we find it amazing in many other way - think pickles, vinaigrettes, etc.
Ingredients: water, rice, aged sake lees
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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.
$ 17.05
Originally Iio Jozo had told us we couldn't sell this vinegar, but over time they have come to trust us to truly honor the beauty of their labor-intensive vinegars. Their apple vinegar is no different. The farmer, Akinori Kimura, is known for growing “miracle apples”.
This vinegar is one of the most delicate vinegars Iio Jozo makes in our opinion. Initial taste leads your taste buds thinking they are drinking one of the most refined ciders in the world, but then a blanket of subtle acid comes over your palate. Truly a one of kind vinegar...
Ingredients: apple
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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.
$ 37.00
Iio Jozo's brown rice vinegar has a rich, malty taste. It is great for adding to broths or making vinaigrette.
Ingredients: water, rice
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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.
$ 15.00
To start, Joël Robuchon says that this vinegar is one of the best ingredients from Japan. Do we need to say more? Of course, this vinegar is truly unique. The nose smells of fresh fig and the taste is that of fig leaf with wonderfully complex acid notes.
Ingredients: fig
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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.
$ 15.25
Iio Jozo has added honey to their amazing Purple Sweet Potato vinegar to sweeten it up a bit. Now we have an earthy, tart and sweet vinegar that could become the perfect shrub, vinaigrette or whatever you feel would be the best application. Enjoy this wonderful provision.
Ingredients: water, purple sweet potato, rice, honey
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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.
$ 86.00
Kakuida’s organic black vinegar is a very special product. This rice vinegar has been aged for five years in black earthenware jars in the sun, wind and rain on the shores of Kagoshima Bay. The magic of this process creates a vinegar that combines a mellow acidity with a full, round taste and a beautiful caramel color.
Ingredients: organic brown rice, organic yeast, water
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On the shores of Kagoshima Bay in the town of Kirishima, Kakuida produces black vinegar using traditional methods. The fields around their factory are covered with thousands of earthenware jars within which brown rice, water and koji are left to ferment and make black vinegar. Kakuida ages their vinegar for up to five years, allowing time and nature to contribute to the making of this unique vinegar.
$ 33.00
Like their Pure Rice Vinegar, this vinegar is made with ingredients grown without pesticides and Iio Jozo’s house-made sake. However, to make a liter of this premium vinegar they use 320 grams of rice. This recipe was developed over a 20 year period by the fifth generation Iio-san to have a rounder, fuller taste and has minimized the acidic nose of regular vinegar.
Ingredients: water, rice
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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.
$ 15.85
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
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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.
$ 42.00
Like all of their other vinegars, first Iio-san makes a sake from the main ingredient and then turns it into vinegar. Same goes for this purple sweet potato vinegar, which the resulting sake looks like a brilliant ruby red beet soup. The finished vinegar itself has beautiful purplish color. On the nose and palate you can taste the earthy potato, but it also has the round fullness of a superb red wine vinegar. This product is really amazing.
Ingredients: water, purple sweet potato, rice
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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.
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