Togo-Su Kurozu Vinegar is a premium-quality Amber Rice Vinegar carefully aged, and artisan-crafted using brewing traditions from the Edo period (early 1800s) two hundred years ago.
Compared to un-aged rice vinegars, Kurozu rice vinegars are naturally aged to increase and enhance the deep-amber colour as well as to soften the flavour, producing a sweet, caramelized finish. As a result, Kurozu rice vinegar stands out compared to traditionally brewed rice vinegars in Japan.
Kurozu Amber Rice Vinegar is a humble product, brewed using only three ingredients: locally-grown organic brown rice, brown rice koji, and crystal-clear mountain spring water. Master-craftsmen combine these ingredients and store them in traditional stoneware pots to allow the mixture to naturally ferment. Each of these century-old pots is unique, bringing their own character and unique flavor profile to each and every batch of vinegar. This revered process, typically undertaken in the spring or fall- with medium sun temperatures warming the pots during the day, while cool ocean breezes reduce temperatures overnight- this natural warming and cooling cycle lasts 12 to 18 months and is optimal for proper fermentation. Once the fermentation process is complete, the vinegar is then aged from 3 to 5 years to further enhance and mellow the overall flavor profile.
Kurozu Amber Rice Vinegar is less acidic with a delicate, mild, and slightly sweet flavor. Kurozu Amber Rice Vinegar makes a delicious dipping sauce, and is commonly used in marinades and salad dressings, for pickling vegetables- it is also an excellent additive for noodles, soups, and seafood dishes.