Black Rice Vinegar

Description

It’s amazing what you can do with rice. Take this vinegar made by Uchibori, for example: two basic ingredients, brown rice and water, for a most seductive result after fermentation: a licorice color, fruity and toasted notes, and an exquisite roundness on the palate that balances a hint of bitterness…

This perfect balance is the result of meticulous production using traditional methods and koji, the key ferment in acetic fermentation (when alcohol becomes vinegar).

The environment also plays an important role, as Uchibori can count on the pure water and air of the Chūbu region (north of Nagoya, in central Japan) where it is located. Since 1876, Uchibori has been producing vinegar of the highest quality and has built a solid reputation among Japanese chefs.

Use:

This vinegar, full-bodied and fragrant, can be used in a sauce, but also as a dressing, on raw or grilled fish, or with dumplings, which it will bring to life. To appreciate its full complexity, we suggest you serve it as an infusion, mixed in hot water with a little honey.

Storage:

Glass bottle, store in a cool, dry place, away from light.

Composition:

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

Shelf life:

18 months