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Okayama > Tsuyama, Mimasaka > Beni-zu: Red Koji Rice Vinegar from Okayama

Beni-zu: Red Koji Rice Vinegar from Okayama

Beni-zu: Red Koji Rice Vinegar from Okayama

A naturally brewed vinegar with a beautiful rosy hue and a smooth, mellow flavor.

Kono Vinegar and Miso Brewing Factory was founded as a rice vinegar producer during the Meiji era (1868–1912) and is now the only vinegar brewery in Maniwa, Okayama Prefecture. Its signature product, Beni-zu, is a delicately reddish rice vinegar made using traditional ingredients and time-honored brewing techniques.

The vinegar is crafted with rice, sake-brewing rice, traditional red koji mold, and natural underground spring water that has flowed continuously since the company’s founding. It is produced using the traditional static fermentation method, with six months of fermentation followed by nine months of maturation. This careful, time-intensive process reflects the brewery’s commitment to quality and traditional craftsmanship.

A Mellow Taste and Versatile Ways to Enjoy It

Beni-zu contains 18 types of amino acids, including GABA, and also contains anthocyanins, the naturally occurring pigments found in certain plants. Its gentle character and smooth taste make it an appealing choice for those who enjoy traditional fermented foods.

With its mellow flavor and relatively mild fermented aroma, Beni-zu is ideal for everyday cooking. It can also be enjoyed as a refreshing drink by diluting it with brown sugar or fruit juice. Whether used in the kitchen or served as a beverage, this distinctive red koji rice vinegar offers a delicious way to experience Okayama’s traditional food culture.

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Beni-zu: Red Koji Rice Vinegar from Okayama
Link
Official Site

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