{"product_id":"chidori-su-kyoto-rice-vinegar-by-murayama-jozo-fushimi-artisan-brew-since-1804","title":"Chidori-su Kyoto Rice Vinegar by Murayama Jozo, Fushimi Artisan Brew from Kyoto","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eKyoto's most celebrated rice vinegar, brewed in Fushimi since 1804 — the artisan vinegar of choice for generations of Kyoto kaiseki chefs and the sushi counters who insist on nothing less\u003c\/li\u003e\n  \u003cli\u003eBrewed exclusively from Kyoto-grown rice and the legendary soft water drawn from Fushimi's ancient artesian wells — the same water that makes Fushimi one of Japan's great sake-brewing towns\u003c\/li\u003e\n  \u003cli\u003eNamed for the mandarin ducks (千鳥, chidori) of the Kamo River: elegant, unmistakable, and unmistakably Kyoto — a vinegar built for delicacy, not dominance\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kyo-su Kamochidori (京酢加茂千鳥) — Kyoto Rice Vinegar Kamochidori\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 360ml (12.2 fl oz)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rice (Japan), water\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Rice (rice is not among the US FDA's major allergens; noted as a precaution for rice-sensitive individuals). Additive-free. Naturally gluten-free.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 24 months (unopened)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; no refrigeration needed. Once opened, store away from direct sunlight.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Murayama Jozo Co., Ltd. (村山造酢株式会社), est. 1804. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Fushimi Ward, Kyoto City, Kyoto Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFushimi, in the southern part of Kyoto City, is famous for two things: sake and water. The area sits above a vast underground aquifer fed by the surrounding mountains, and the soft, mineral-gentle water that rises from its wells has drawn brewers here for centuries. Murayama Jozo was founded in 1804 during the late Edo period, building its vinegar-making practice on that same exceptional water alongside generations of Fushimi sake brewers. Over two centuries, Chidori-su became the benchmark rice vinegar for Kyoto cuisine — the standard against which chefs in the city's kaiseki restaurants measured everything else. The name honors the mandarin ducks of the Kamo River, a symbol of Kyoto's quiet, refined beauty. Today the brewery remains in Fushimi, using the same source water and the same unhurried approach that has defined Kyoto rice vinegar since the early nineteenth century.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChidori-su is the gentlest rice vinegar you will encounter from Japan. The acidity is real but never strident — it arrives softly, with a faint natural sweetness from the rice that rounds out any sharpness before it can register as harsh. The finish is clean and almost delicate: no residual heat, no lingering bite. This is a vinegar engineered for the Kyoto kitchen, where restraint is a virtue and nothing should overwhelm the ingredient it is meant to elevate. Side by side with standard supermarket rice vinegar, the difference is immediately apparent: this is rounder, quieter, and noticeably more refined.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe gold standard for sushi rice: mix with sugar and salt at the traditional Kyoto ratio for rice that is seasoned with subtlety, not tang; tossed through sunomono (Japanese cucumber salad) with wakame and sesame — the mild acidity lets the cucumber speak; whisked into wafu dressings with dashi, soy, and a touch of mirin for salads or steamed vegetables; used as the pickling liquid for lightly pickled vegetables (asazuke) where a harsh vinegar would overwhelm; splashed over sashimi platters as a final, gentle brightener.\u003c\/p\u003e\n\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Murayama Jozo (村山造酢)","offers":[{"title":"Default Title","offer_id":48612645732587,"sku":"MURAYAMA-CHIDORISU-360ML","price":13.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9579093033195_Chidori-su_Kyoto_Rice_Vinegar_by_Murayama_Jozo__Fu.png?v=1780045884","url":"https:\/\/cookgood.jp\/products\/chidori-su-kyoto-rice-vinegar-by-murayama-jozo-fushimi-artisan-brew-since-1804","provider":"CookGood.JP","version":"1.0","type":"link"}