This vinegar is shockingly delicious. Using brown rice instead of white produces a wonderfully exceptional flavor that's feels akin to traditional balsamic with a wonderful rich, umami-packed malty flavor.
Lio Jozo uses only pesticide-free rice and spring water to first make their own sake, which is then fermented into rice vinegar. This artisanal product uses 200 grams of rice to make a liter of vinegar - five times the minimum amount required by law.
Lio Jozo is arguably the highest quality rice vinegar in Japan.
(yes, it's worth the cost.)
500ml (16.9 fl oz)
