Fuji Sushi Rice Vinegar
Beyond fish and rice, a flavorful and balanced sushisu, or seasoned rice vinegar, is the key component to good sushi. Every sushi restaurant worth their salt has their own house blend, but making your own at home can be difficult to master. Enter Iio Jozo, a 120 year-old vinegar house in Miyazu, Japan. This sushisu is made with their own rice vinegar, brown sugar from the Osumi Islands, wildflower honey, and Japanese sea salt. It is lightyears better than the mass-produced stuff found in supermarkets and well worth keeping on hand if you like to do sushi night at home.
About the producer
Located in a one-lane village on the bayshore of the Sea of Japan, Iio Jozo has been brewing rice vinegar since 1893. It is the last artisanal maker of rice vinegar in Kyoto prefecture and, amazingly, they control every aspect of their production. Iio Jozo brews their own sake from pesticide-free rice grown locally. Once the sake is finished, another 100 or so days are needed to allow the vinegar mother to do its work. Iio Jozo then ages the vinegar for 8 months to round out the flavor. All told, it takes roughly 11 months from the rice entering their brewery until a bottle is ready for sale. By comparison, the rice vinegar you can buy at the supermarket is produced in less than 24 hours.