Good Vinegar Made in the Traditional Way
They have been in Kyoto for approximately 120 years. Although their name ”Iio Jozo” brewery suggests a ”sake” brewery, it has been from their foundation, a kura creating vinegar, their leading brand ”Fuji vinegar”. ”Iio Jozo” first starts with fermenting rice to separate it into vinegar and fermenting mash. Currently there are not many vinegar makers that take these time-consuming, resource-consuming steps. The head toji would constantly need to be on watch to check on the degree of fermentation where it would take 30 odd days to complete extracting the fermenting mash. However, vinegar made by going through these steps contains more amino acid in the fermenting mash, creating a perfect vinegar in balance with the acid taste. Iio jozo is particular about taking these steps because of this sole reason.
Using Pesticide-free Rice for Ingredient
Iio Jozo Co., Ltd. are persistent about using only pesticide-free rice as an ingredient. Currently part of this rice is grown in house. ”Fruit vinegar” has gained popularity, with many varieties such as apple vinegar, fig vinegar, and there are others such as the red potato vinegar. It is scientifically proven that the citric acid of fruit can help recover fatigue, and have other health benefits such as lowering blood pressure. Vinegar with full-bodied flavor impossible for mass-production. It is created by traditional methods, under new challenges by ”Iio jozo”.
