Totsuka Vinegar Brewery's Organic Japanese "Kokoro no Su" Set

Totsuka Vinegar Brewery's Organic Japanese "Kokoro no Su" Set

 

 

Made from organically cultivated rice and subsoil water from Mt. Fuji! Carefully matured with time and effort using traditional manufacturing methods!

"Kokoro no Su" [Supernatant unfiltered]
Contents / 500ml 

The "Kokoro no Su," meaning vinegar of the heart, made at Totsuka Brewery is a naturally brewed "Junmai (pure rice)" vinegar focused on "natural taste" and "natural aroma". Starting with the traditional method of koji (malted rice) making, alcohol fermentation and acetic acid fermentation takes 5 months and about 8 months to mature.

An excellent product created only by organically cultivated rice, Mt. Fuji underground water, and the action of koji mold, yeast, and acetic acid bacteria. Prepared in a jar, it is left to ferment and mature for a long period of time to create a mellow taste and rich aroma. The tastiness of the top clear produced by aging for a long time is sealed in the bottle as it is. By not using filtering agents or machines, we preserve the original taste and aroma of Junmai vinegar. 

"Kokoro no Ponzu Soy Sauce" made with Kokoro no Su
Contents / 300ml 

In order to make a really delicious ponzu soy sauce, we have been particular about the ingredients. Domestic whole soybean soy sauce from Saitama Prefecture, organic Yuzu juice from Kochi Prefecture, Hon Mirin (real sweet rice wine) from Aichi Prefecture, brown sugar from Tanegashima, Kagoshima prefecture, Miso from Yamagata Prefecture, sun-dried salt from Mexico, thick shavings of bonito from Shizuoka Prefecture, Hidaka Mitsuishi Kombu (kelp) from Hokkaido, dried Shiitake mushrooms from Oita Prefecture, and our "Kokoro no Su." It is a ponzu soy sauce made with a lot of "heart" to deliver a smile of "delicious!"

"Kokoro no Shio Ponzu" made with Kokoro no Su
Contents / 300ml 

We have been particular about the ingredients in order to make a really delicious Shio (salt) ponzu. Based on the refreshing aroma and sourness of Kochi Prefecture Yuzu juice, the "Kokoro no Su" vinegar and broth are well-balanced. In addition, it has a mellow salty taste by using the sea salt of Izu Oshima, the largest island of the Izu Islands floating in the ocean 120km south of Tokyo, crystallized only by the sun and Hiragama (flat pot). It goes well with various dishes such as hot pot, meat dishes, fish dishes, and vegetable salads.

"Yuzuka" made with Kokoro no Su
Contents / 300ml 

Versatile yuzu ponzu that combines the fragrant juice of Kochi Prefecture's organically grown yuzu with "Kokoro no Su." It's delicious as it is, but you can use it in various ways: You can enjoy the refreshing flavor as is, or mix it with soy sauce and make a sauce for Yudofu (hot Tofu), hot pots, and Gyoza (dumplings). You can also mix "Yuzuka", soy sauce, and your favorite oil at a ratio of 1:1:1 to make salad dressing with a strong yuzu scent.

Production area / Natsugari, Tsuru City, Yamanashi Prefecture
Expiration date / 18 months from manufacturing date

Please avoid direct sunlight and store at room temperature and refrigerate after opening.

Types of sets: 

• Kokoro no Su / Kokoro no Ponzu Soy Sauce / Kokoro no Shio Ponzu
• Kokoro no Su / Kokoro no Ponzu Soy Sauce / Yuzuka

Ingredients

• Kokoro no Su: organic rice
• Kokoro no Ponzu Soy Sauce: soybean soy sauce (including soybeans and wheat), rice vinegar, yuzu juice, mirin, sugar, miso, salt, dried bonito shavings, kombu, dried shiitake mushrooms
• Kokoro no Shio Ponzu: Yuzu juice, rice vinegar, sugar, mirin, salt, kombu, dried bonito shavings
• Yuzuka: brewed vinegar, yuzu juice