Iio Jozo, established in 1893 near Miyazu, Japan, has earned a reputation for producing Japan's finest rice vinegar. Their commitment to quality begins with using pesticide-free rice, a practice initiated by the third-generation Iio-san who advocated for healthier farming methods. Now under the leadership of Akihiro Iio, the fifth generation, the brewery continues to uphold traditional vinegar-making techniques. They produce their own sake, which is a vital ingredient in their vinegar, using time-honored methods and a hand-powered wooden press. The entire process, from sake production to aging the vinegar, takes about a year, ensuring a rich and nuanced flavor. For more information, visit The Japanese Pantry.