Unfiltered Pure Rice Vinegar for Everyday Japanese Cooking
Kokoronosu is a pure rice vinegar (junmai-su, 純米酢) made only from rice, with a mellow acidity and a full, rice-rich aroma. Its name, Kokoro no Su (心の酢), means “vinegar of the heart.” Use it for sunomono (vinegared salads), dressings, pickles, and sushi rice, or anywhere you would reach for rice vinegar in everyday cooking.
Slowly Brewed and Bottled Unfiltered
This vinegar is brewed the traditional way: first koji, then sake, and then vinegar. It is made from organically grown Koshihikari rice and spring water from Mt. Fuji, with only seed koji, yeast, and seed vinegar added. The vinegar ferments slowly in earthenware jars and then matures for about eight months, while the sediment gradually settles. Only the clear top layer, called uwazumi (上澄み), is bottled. No filtering machines, filter aids, or additives are used, so the vinegar keeps its natural flavor and aroma.
Totsuka Jozoten – Vinegar Brewers in Tsuru, Yamanashi
Kokoronosu is made by Totsuka Jozoten in Tsuru, Yamanashi Prefecture, a town known for its spring water fed by snowmelt from Mt. Fuji. The brewery takes its time at every stage, never speeding up fermentation, so that the vinegar develops its flavor naturally.
- Volume: 500 ml | 16.9 oz
- Acidity: 4.2%
Ingredients: Organically grown rice
Producer: Totsuka Jozoten
Origin: Japan
Usage and Care
- Store at room temperature away from direct sunlight.