Highlights

• The 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
• Made 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
• A 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

Details

• Common Product Name: Fuji-su Premium (富士酢プレミアム) — Fuji Vinegar Premium
• Net Weight: 360ml (12.2 fl oz)
• Ingredients: Rice (Kyoto Prefecture, Japan), water
• Allergens & Properties: 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.
• Shelf Life: 24 months (unopened)
• Storage: Cool, dark place; no refrigeration needed. Once opened, store away from direct sunlight.
• Producer Name: Iio Jozo Co., Ltd. (株式会社飯尾醸造), est. 1893. (Packaging is in Japanese.)
• Producer Location: Miyazu City, Kyoto Prefecture, Japan (Tango Peninsula)

Producer's Story

Iio 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.

Flavor Profile

Fuji-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.

Cooking Ideas

The 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.

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