{"product_id":"fuji-su-premium-rice-vinegar-by-iio-jozo-sake-toji-method-from-kyoto-tango","title":"Fuji-su Premium Rice Vinegar by Iio Jozo, Sake-Toji Method from Kyoto Tango","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eThe highest expression of Iio Jozo's craft: brewed using sake toji techniques with double the rice of standard vinegar, yielding a depth and complexity that places it in a category of its own among Japanese rice vinegars\u003c\/li\u003e\n  \u003cli\u003eMade entirely from Iio Jozo's own farm-grown Koshihikari rice — the same rice used for their acclaimed Junmai Fuji-su, but in much greater concentration, producing a richer, more layered result\u003c\/li\u003e\n  \u003cli\u003eA gift-worthy bottle in every sense: the deep amber color, the elegant label, and the flavor make it the rare vinegar that wine lovers and serious cooks will both immediately understand and want to explore\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 Fuji-su Premium (富士酢プレミアム) — Fuji Vinegar Premium\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 (Kyoto Prefecture, 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. No added alcohol.\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 Iio Jozo Co., Ltd. (株式会社飯尾醸造), est. 1893. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Miyazu City, Kyoto Prefecture, Japan (Tango Peninsula)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIio Jozo has been making vinegar in the Tango Peninsula of northern Kyoto since 1893, growing its own rice and brewing by hand in wooden barrels — an approach that has made Fuji-su Japan's most recognized artisan rice vinegar. The Premium was created to push further: using the rice-intensive techniques traditionally reserved for high-grade sake brewing, Iio Jozo's most experienced toji brew with roughly twice the rice concentration of the standard Junmai Fuji-su. The process is slower and more demanding, but the result is a vinegar that carries unmistakable depth — a product that reflects the full potential of carefully grown rice, expert koji work, and unhurried natural fermentation. Production is limited, and every bottle represents the brewery at its most deliberate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFuji-su Premium is noticeably different from the moment it opens. The color is a rich, warm amber — deeper than the Junmai version — and the aroma carries a subtle, almost wine-like complexity: a faint nuttiness, a warm sweetness, a whisper of the koji. On the palate, the acidity is present but extraordinarily smooth, cushioned by a richness that is unlike any industrial or even standard artisan rice vinegar. There is a long, gently sweet finish that invites you to taste again. This is the vinegar that makes people reconsider what vinegar can be — and that makes food cooked with it taste unmistakably elevated.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe ultimate sushi rice vinegar: a small amount seasons the rice with exceptional depth and a clean, lingering acidity that disappears into the grain; a few drops over freshly sliced sashimi or crudo, paired with flaky sea salt, in place of soy sauce — let the fish speak with a citrus-acid note underneath; whisked with high-quality olive oil, a little shallot, and sea salt into a minimalist vinaigrette where the vinegar's complexity carries the dressing; used as the finishing acid in butter sauces (beurre blanc) for a remarkable East-West bridge; a teaspoon added to steamed clams or mussels in the final 30 seconds of cooking for a clean, aromatic finish; given as a gift to anyone who loves fine cooking — it needs no explanation.\u003c\/p\u003e\n\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Iio Jozo (飯尾醸造)","offers":[{"title":"Default Title","offer_id":48612645896427,"sku":"IIOJOZO-FUJISU-PREMIUM-360ML","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-06-03_213830.png?v=1780490401","url":"https:\/\/cookgood.jp\/products\/fuji-su-premium-rice-vinegar-by-iio-jozo-sake-toji-method-from-kyoto-tango","provider":"CookGood.JP","version":"1.0","type":"link"}