Iio Jozo Pure Rice Vinegar 純米富士醋

純米富士酢

京都・丹後産の栽培期間中 農薬不使用栽培の米を、「米酢」と表示できる量の５倍使用し純米酒を醸し、さらに一年がかりで酢酸発酵、熟成させて造りました。うまみが強く濃厚な味わい。お料理に深みとコクを加わります。

まろやかな純米酢ですから、どんなお酢料理にもお使いいただけます。
特に、酢の物、お寿司、酢漬け、ドレッシング、炒め物、エスニック料理など、お酢がキメテのお料理におすすめいたします。

Iio Jozo's most popular product, pure rice vinegar, remains true to its original production method since our establishment in 1893. We exclusively use pesticide-free rice cultivated in the mountainous village of Tango District, Kyoto, along with fresh underground water sourced from the same mountain.

In our own factory, our master brewer crafts moromi from this pesticide-free rice. Subsequently, we undergo the traditional static fermentation process to brew the vinegar, allowing for a long-term maturing period. This meticulous method of vinegar brewing has been preserved through generations. From the cultivation of rice to the final product, it takes over 2 years to complete our vinegar, a testament to our commitment to tradition and quality.

For every liter of vinegar, we utilize 200g of rice, which is five times more than the minimum requirement for "rice vinegar" qualification. This abundance of rice gives our pure rice vinegar a distinctively robust and flavorful profile, adding depth and richness to your culinary creations.

從明治二十六年創業起，從未改變製法的「純米 富士醋」。以京都・丹後的契約農家所提供，無添加農蔥栽培的米和水所製。更選用新米，並由釀造日本酒的專業釀酒監工專業團隊，在自家公司的酒窖中，開始進行各個釀造過程及發酵而成。在近代十分稀少，遵循使用一年以上的製法所製。

原料只使用了不經農藥栽培的米和水。由於加入大量的米，故此味道更為強烈而濃厚。令料理更加深刻而濃郁，在各種醋料理中都能夠使用。在醋物、壽司、沙律調味、蔬菜料理或滾煮料理等，在各式各樣的料理中都能夠大顯身手。