Brown Rice Vinegar (500ml)

This full-flavoured vinegar has gentle caramel overtones.  The steamed organic brown rice, black Koji, and water from the laurel forest is left to ferment in earthenware pots.  Each pot holds 300-500 litres and each of the 300 pots has been dug into the ground a third of the way.

This vinegar can be used to pickle vegetables such as garlic, and it is often added to chicken and pork dishes to enhance depth and Umami.