April 5, 2018
Back in March, I visited Iio Jozo, a 120+ year-old vinegar producer, located in Miyazu, Kyoto. Now the company is run by Akio Iio, the 5th generation of the family. He and his father (4th generation gave us a tour of their sake brewery and vinegar making facility.
At Iio Jozo, rice for their rice vinegar is cultivated 100% organic by the local farmers and every process of vinegar making, starting from brewing sake, is done by hand in their premises. While those conventional (inexpensive) rice vinegar by large producers are often made from cheap sake (made from lesser quality/ old/ broken rice) and takes just one day to produce, at Iio Jozo, their rice vinegar is made from their premium sake and takes about 1 year to make it.
The amount of rice used for making their Premium Rice Vinegar is 320 g/ liter. That’s 8 times as much of the rice normally used for conventional rice vinegar. So, their Premium Rice Vinegar has extra rich flavor with round umami.
Here are some of the photos from the visit.
I’ve been a big fan of Iio Jozo’s vinegars, and after learning so much more about their vinegar making process and philosophy, I love them even more. Iio Jozo’s vinegars are available at TOIRO website.
Happy donabe life.