A small amount of change in flavor
It's sour! To you who seek

普通のお酢の2倍の酸味
玄米酢は甕に入れて発酵させます
甕の中で発酵中の玄米
酸味が強いので少量利用がオススメ
オリーブオイルと乳化させるのがおすすめ
左:乳化前(下側:玄米酢、上側:オリーブオイル)右:乳化後
普通のお酢の2倍の酸味
玄米酢は甕に入れて発酵させます
甕の中で発酵中の玄米
酸味が強いので少量利用がオススメ
オリーブオイルと乳化させるのがおすすめ<br>左:乳化前(下側:玄米酢、上側:オリーブオイル)右:乳化後

Shobun vinegar 17 years old brown rice vinegar

¥8,640 (Tax included, shipping fee not included)
※発送日・送料はページ下部の商品詳細内に記載

Regular selling price

 

  • Brown rice vinegar that has been aged for 17 years, usually about 2 years
  • The acidity is about twice that of normal vinegar and it is soy sauce
  • Mix with olive oil and add a few drops of soy sauce.

 

The aging period of brown rice vinegar is usually about 2 years, but 17 years of aging brown rice vinegar is By Emotion limited < Sold at t4>.

Shobun vinegar brown rice vinegar is a representative that has been made using a special jar since its establishment more than 300 years ago, using the manufacturing method that has been handed down by oral tradition. It is a product.

Since liquor is fermented in a cool environment and vinegar is fermented in a warm environment, the jars used when fermenting brown rice vinegar are half buried in the ground. The underground is cool so you can make good sake, and the above-ground part is warm so you can make good vinegar. Convection is created in the jar and fermentation progresses slowly.

Brown rice fermenting in jars


Brown rice vinegar, which has been fermented for about half a year, is transferred to barrels and aged.

By aging brown rice vinegar, amino acids, which are umami ingredients, increase, and the vinegar vinegar is rounded and deepened. It is also said that abundant amino acids improve blood flow and suppress the rise of blood pressure .

From the playfulness of craftsmen, this product was born by aging for 17 years without opening only one barrel.

Recommended way to eat

The acidity of is 11% due to the gradual volatilization during the aging of 17 years, which is about twice the acidity of normal vinegar (4% to 5%) . Since it is , we asked Kenichi Aoki , who has been the chef of Italian for 20 years, for the recommended way to eat it.

  • 17-year-old brown rice vinegar and olive oil dressing

    Mix brown rice vinegar and olive oil at a ratio of 1: 2-3.
    (Please adjust the sourness to your liking by changing the amount of olive oil.)

    Extra virgin olive oil is recommended for olive oil.

    By scooping up from the bottom with a spoon for a dozen seconds and emulsifying, the separated vinegar and olive oil are mixed.

    When I had you taste it together with " Olio di Porrona Extra Virgin Olive Oil" sold by our company, the fresh scent of olive oil and moderately mild acidity, The dressing goes well with vegetables.

    If you like, add a little salt or soy sauce at the end.

Left: Before emulsification (lower side: brown rice vinegar, upper side: olive oil) Right: after emulsification

  • Add a small amount of 17-year-old vinegar to a sour dressing to increase the richness and acidity. (Mix a little with ready-made dressings to increase the acidity.
  • In addition, please use it for meat dishes and fish dishes as well as normal brown rice vinegar. A small amount will completely change the aroma and umami.


Behind the Scenes

The connection between humans and bacteria with a warehouse.
"Raising" that lasts for 300 years

Where did your ancestors live and do 300 years ago? Seitaro Takahashi, a shobun vinegar founded in Enokizu, Okawa City, Fukuoka Prefecture, who can answer this question that would be difficult for many people to answer ...

Read story

 

商品詳細・配送・お問い合わせ

Distributor Shobunzu Co., Ltd.
Product name Rice vinegar
Raw material name Rice (brown rice) (domestic)
Acidity 11% The acidity is higher than that of normal rice vinegar. Please be careful about the amount when using.
Contents 200ml
Expiration date 18 months from the date of manufacture (bottled) * Please refer to the product label for the exact expiration date.
How to save Please save away from direct sunlight. After opening, store in a cool and dark place and use as soon as possible.
Shipping Schedule We will ship within 7 business days after your order, excluding weekends and holidays.
Shipping fee (tax included) Hokkaido / 2,310 yen (tax included)
North Tohoku / South Tohoku / 1,320 yen (tax included)
Kanto / 1,100 yen (tax included)
Shinetsu / Hokuriku / 1,210 yen (tax included)
Chubu / 990 yen (tax included)
Kansai / 880 yen (tax included)
China / 770 yen (tax included)
Shikoku / 880 yen (tax included)
Kyushu / 550 yen (tax included)
Okinawa / 1,650 yen (tax included)
In the case of remote islands, a separate weight fee may be charged. Please note.

ご購入の際の注意点

  • This product is sold by SoGoo Co., Ltd. and shipped by Shobun Vinegar Co., Ltd.
  • We cannot accept any cancellations or changes (additions / changes) after ordering. Please be sure to check the contents of your order before completing your order.
  • We make every effort to ensure the quality of the product, but if the product is damaged due to an accident during delivery or if it is different from the product you applied for, we apologize for the inconvenience. However, please contact us within 5 days after the item arrives. We accept only unopened and unused conditions. We will bear the return shipping fee in this case.
  • We try to send items that are as close as possible to the color and texture of the product photo, but we cancel after ordering, such as returns, exchanges, changes, etc. because these are different from the image. We cannot accept it. Please note that.
  • Precipitates may occur on the product, but there is no problem with the quality.
  • This product is subject to the reduced tax rate.

inquiry

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