Origin Gifu, Japan
Container Glass bottle
Usage Like balsamic vinegar, you can use it to dress a tomato and mozzarella salad, add a drizzle to a bresaola pizza, or use it to enhance fish dishes and deglaze sauces. Its sweet and sour aromas pair well with poultry and duck, as well as strawberries and vanilla ice cream.
Sauce Marinades and sauces Vegetables

Vinegars

Premium black vinegar 3 years old 250ml

Premium black vinegar 3 years old 250ml
47,10 €
47,10 €
188,40 € l

Ref. 326

In stock

Description

This vinegar is named Kotobuki, which evokes longevity and happiness, a word often favored in Japan for premium products or gifts.

Its three-year extended aging in oak wood barrels explains its black color, obtained without any coloring or additives. Unlike Kagoshima's "kurozu," aged in open-air stoneware jars, Kotobuki is aged in wooden barrels, a method that provides additional tannins and woody aromas.

This vinegar is classified as chomisuzu (seasoned vinegar) because its natural sugar concentration after three years of aging exceeds the thresholds of pure rice vinegar.

Its black color, velvety texture, and aromatic complexity make this vinegar a high-end product, radically different from ordinary rice vinegar.

Flavor

This exceptional vinegar combines the sweetness of rice with the umami provided by koji. The first taste is soft, almost sweet, with aromas of oak, followed by acidity and a long-lasting roundness.

Conservation

Store in a cool, dry place away from light. Refrigerate after opening. Consume promptly.

Ingredients & Allergens

Water (43%), Rice (39%), Rice Koji (18%)

Nutritional Values

View full details
Origin Gifu, Japan
Container Glass bottle
Usage Like balsamic vinegar, you can use it to dress a tomato and mozzarella salad, add a drizzle to a bresaola pizza, or use it to enhance fish dishes and deglaze sauces. Its sweet and sour aromas pair well with poultry and duck, as well as strawberries and vanilla ice cream.
Sauce Marinades and sauces Vegetables
Uchibori
The producer

Uchibori

Mainly installed in Chubu, in Gifu and Nagano prefectures, the Uchibori company is a vinegar producer since 1876. For Uchibori, the production of quality vinegar begins with the brewing of sake. Indeed, vinegar is produced by the fermentation of alcohol where, as in sake, koji ferment is a key ingredient. Uchibori also makes every effort to develop good acetic acid bacteria necessary for the fermentation of alcohol into vinegar. To achieve this, the company's factories are located in the heart of nature to benefit from a very pure water and one excellent air qualit. This attention to detail in all stages of production allows them to produce vinegars of excellent quality, particularly appreciated by prestigious hotels in Japan.