MAJI RICE Organic Genmai Kurozu Brown Rice Black Vinegar, 12 fl oz Glass Bottle — Traditionally Brewed, No Additives

UCHIBORI BREWING Organic Genmai Kurozu is a traditionally brewed Japanese brown rice black vinegar made from organic Japanese brown rice, water, and time—no additives or alcohol. MAJI RICE sources this authentic Genmai Kurozu from Uchibori Brewing, where organic JAS-certified brown rice and pure spring water are transformed through a careful, multi-stage fermentation and long aging process. The result is a mellow, rounded acidity with deep umami and natural amber color that enhances Japanese classics or everyday cooking. This bottle preserves the slow-brewed character—no added sugars, colors, or stabilizers—so you taste the rice, the koji, and the vinegar’s naturally developed complexity.

How is this black vinegar made, and why does that matter?

Uchibori Brewing follows a traditional two-stage fermentation: koji mold converts rice starches into sugars, then acetic fermentation produces vinegar. Extended aging allows flavor compounds to deepen and mellow, producing a balanced acidity and savory notes not achievable by quick industrial methods.

• Made from 100% organic Japanese brown rice (JAS-certified).
• Koji-driven saccharification followed by slow acetic fermentation.
• Long natural aging gives amber color and rounded flavor.
• No added alcohol, sugar, colorants, or preservatives.

What does it taste like and how will it change my cooking?

The vinegar offers a soft, mellow acidity with subtle grain sweetness and pronounced umami, ideal for adding depth without sharpness. It seasons rice, balances dressings, and enriches simmered dishes, lending a vintage, savory character rather than bright, biting sourness.

• Soft acidity suits sushi rice and vinaigrettes.
• Rich umami enhances braises and slow-simmered recipes.
• Subtle sweetness pairs well with soy-based sauces and marinades.
• Works diluted as a refreshing black vinegar drink with water.

How should I use and store this black vinegar for best results?

Use it as a finishing acid or a primary seasoning—add a splash to rice, vinaigrettes, pickles, or simmered dishes near the end of cooking to preserve its nuanced flavor. Store the unopened glass bottle in a cool, dark place; refrigerate after opening for longest freshness though refrigeration isn’t strictly required.

• Perfect for sushi rice seasoning—use sparingly and taste as you go.
• Mix into dressings or marinades for rounded acidity.
• Dilute 1:3 with water or sparking water for a classic drink.
• Keep in a cool, dark cabinet; refrigerate after opening optional.

Is this product suitable for special diets or specific uses?

This Genmai Kurozu is non-GMO and made without additives, alcohol, or added sugars, making it compatible with many clean-eating preferences. It’s an all-purpose pantry item for vegetarians, vegans, and anyone avoiding artificial ingredients, but always check labels if you have strict allergy requirements.

• Organic and JAS-certified ingredients.
• No artificial colors, flavors, or preservatives.
• Non-GMO ingredient sourcing.
• Suitable for vegetarian and vegan diets.

Who is this for? Home cooks, sushi enthusiasts, and chefs seeking an authentic, additive-free Japanese brown rice black vinegar will appreciate Uchibori Brewing’s Genmai Kurozu. It’s for people who favor traditionally made pantry staples that deepen savory flavors without relying on sugar or artifices—ideal for experimental cooks who want the rounded acidity and umami of long-aged rice vinegar in dressings, simmered dishes, sushi, and refreshing diluted beverages. If you want a single-bottle upgrade that brings subtle complexity and true Japanese brewing techniques to everyday recipes, this bottle fits that role.

Ingredients

Organic Brown Rice

FAQ

Q: Is this black vinegar organic and additive-free?

A: Yes. It uses JAS-certified organic Japanese brown rice and contains no added sugars, colors, alcohol, or artificial preservatives.

Q: How much should I use for sushi rice?

A: Start with about 2–3 tablespoons per 2 cups cooked rice, then adjust to taste for mild, balanced seasoning.