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Pure black vinegar of brown rice 360ml


9,90 € tax incl.

Description: This black vinegar is made from Japanese brown rice according to traditional methods using the very clear water and pure air of the Gifu region. It is very fragrant and sweet.

Flavor: It has sweetness and umami provided by the rice, as well as a mild and fruity acidity. There are also some kind of roasted notes and a slight bitterness at the end.

Use: It will be delicious on grilled fish, with gyoza, to give roundness to stirred vegetables. This soy sauce is ideal to make other sauces: with a little water and honey, to balance a spicy sauce, with sansho, to marinate, etc. Don’t be afraid to try it in drinks: with sugar and banana, in a tea or as an infusion with honey and ginger.

Ingredients: Water (65%), Brown rice (35%) 

Preservation: Store in a cool and dry place, away from light. Keep refrigerated and consume quickly after opening.

Origin: Japan

Shelf life: -

Container: Glass bottle (Cap : PE)

Mainly located in Chubu, Gifu and Nagano prefectures, Uchibori has been producing vinegar since 1876. For Uchibori, the production of quality vinegar begins with the brewing of sake. Indeed, vinegar is made by fermenting alcohol where, as in sake, the koji ferment is a key ingredient. Uchibori also makes every effort to develop the good acetic acid bacteria needed to ferment alcohol into vinegar. For this purpose, the company's factories are located in the middle of nature to benefit from very pure water and excellent air quality. This attention to detail in all stages of production allows them to produce vinegars of excellent quality, notably appreciated by prestigious hotels in Japan.

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