Junmai Rice Vinegar
Pure rice vinegar made entirely from scratch by a 120 year-old brewery in Miyazu, Japan. Rice vinegar is an indispensable ingredient in Japanese cuisine. It is the primary acidifier in many Japanese dishes that require a sour note, and is used in a wide variety of quick pickles that make delicious side dishes and garnishes. You could argue that the mere existence of rice vinegar is how sushi came to be (read up on that on your own time). This is the real stuff. The good good.
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.