Pure rice vinegar with mild and rich flavor

Pure rice vinegar with mild and rich flavor

Pure rice vinegar Fujisu is our most popular product. Its production method remains unchanged since our foundation in 1893. In it, we use only pesticide-free rice grown in the mountainous village of Tango District, Kyoto and fresh underground water that also comes from the mountain.

Our master brewer makes moromi from this pesticide-free rice in our own factory. From that moromi we then brew the vinegar through static fermentation for a long-term maturing period, which is the traditional method of brewing vinegar. From the moment we start growing the rice, it takes more than 2 years to finish our vinegar. We adhere to this time-consuming method. Such adherence is rarely seen today.

For every liter of vinegar, we use 200g of rice. This is five times more than the minimum amount required to qualify as "rice vinegar”. Made from a large amount of rice, Junmai Fujisu has a characteristically strong and rich flavor. It adds depth and richness to your dishes.

*Moromi: The stage before SAKE and SAKE lees are separated in the process of making Junmai SAKE.
*For more information on how to make Pure rice vinegar Fujisu, please visit our "Vinegar Production" page.

How to enjoy Pure rice vinegar Fujisu

How to enjoy Pure rice vinegar Fujisu

Pure rice vinegar Fujisu is a mild, pure rice vinegar that can be used in all kinds of dishes. It is especially recommended for sunomono, sushi, pickles, dressings, stir-fried dishes, and ethnic dishes, known for their vinegar taste.