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飯尾醸造 - 赤わいん酢 Iio Jozo - Red Wine Vinegar[IIO-0004-D]

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[Available]
おいしくて、安全なお酢をという基本方針から、原料の無農薬のお米作りから自社で行い、自社で”酢もともろみ”を仕込み、そこからお酢を作るという115年前の創業から変わらない、こだわりの製法、原料で飯尾醸造のお酢は作られています。

洋風のお料理に大活躍飯尾醸造の地元、京都・丹後で穫れたぶどうからぶどうもろみを造り、さらに発酵と熟成を重ねて造られた赤わいん酢です。赤わいんのやわらかな酸味をいかして、ドレッシングやお肉料理のソースにどうぞ。

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The basic policy to the safe and delicious vinegar: self produced raw materials, the pesticides free rice and the 'Vinegar Motomoromi', the unchanged production method and raw material since first established 115 years ago were followed closely to produce the Iio Jozo Vinegar.

Active in Western Cuisine! The unrefined grapes from Tango, Kyoto, the birthplace of Ito Jozo, is fermented and ripen to produce the red wine vinegar. The mild sour taste of red wine is best used as dressing or sauce for meat dishes.
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