Description
It takes over 12 months to make Koyo Brown Rice Vinegar. Beginning as a delectable, unrefined sake (rice wine), well water and seed vinegar are added and the mixture is placed outside to brew in earthenware crocks. Gently filtered then aged, the finished vinegar has a deep, dark color and rich taste, yet possesses a delightfully mellow character. Unlike most other brown rice vinegar, ours contains absolutely no additives. Known as “Kuro- zu ,” or black vinegar in Japan.
