There are things worth waiting for. And about one such patience that has finally turned into a finished product, we will write to you now.
More than three years ago, we embarked on an experiment. We wanted to create rice vinegar in the Japanese style. Not sharp and aggressive, but rather gentle, complex, and rich in flavor. We took the best Italian round-grain rice of organic quality, used our koji to prepare sake from it, and then let it slowly, cold, mature in oak vats.
The whole three years.
During that time, the vinegar worked, developed, and gained character. The oak wood imparted subtle tones, and the long maturation smoothed out all the sharp edges. The result is the taste we dreamed of – exceptionally gentle, balanced, with a slight sweetness and depth that you won't find in regular vinegar.
This three-year-aged Koji rice vinegar is now being offered for sale for the first time.
However, we must warn you about one thing. It is not a product of which we have unlimited supplies. The first batch is truly limited, and we will not open the next oak vats until the second half of 2026.
This vinegar is not for everyone. It is for those of you who like to explore new dimensions of flavors in the kitchen. For those who appreciate a top-notch salad dressing, seek the perfect finishing touch for seasoning an Asian dish, or enjoy a glass of water with a drop of quality vinegar in the morning for health and refreshment. Incidentally, we recommend this from our own experience.
If this Koji rice vinegar has caught your interest and you want to taste the result of our three-year work, you can find it in our e-shop.
We believe it will bring you the same joy we had when we tasted it for the first time after those three years.
