This vinegar is make with sake lees made from rice grown in Okayama Prefecture, which is aged for three years to develop flavor and richness. The fermentation process is carried out using acetic acid bacteria that have been carefully preserved since their founding in 1888. Traditional methods and natural fermentation are employed to produce this red vinegar.
During the aging process, the white sake lees turn brown, developing a rich aroma reminiscent of wine. This red vinegar, a prized ingredient since the Edo period, requires a lengthy production process and cannot be made in large quantities, making it a rare and valuable product.
Using traditional techniques and their unique acetic acid bacteria, they create a red vinegar with a rich aroma, deep flavor, and soft acidity. It is versatile and easy to use in everyday cooking, from vinegared dishes to dressings and sushi, such as hand-rolled sushi. The vinegar is handmade without any additives, offering a mellow, refined taste for a variety of culinary applications.
Brewery
Kono Vinegar Miso Brewery Factory is a traditional Japanese family business located in Maniwa, Okayama. Since its establishment, the company has been producing high-quality vinegar, miso, and soy sauce using artisanal methods, natural fermentation, and locally sourced ingredients. The products are crafted in historic storehouses and cedarwood barrels, contributing to their authentic flavor and premium quality.
