Kuriso

Black rice vinegar fermented and acetified in barrels for over a year before aging. Unpasteurized, diluted, or forced-heated. Pure, vibrant, and intense.

In collaboration with Acetaia San Giacomo, Kuriso is born, the first Italian artisanal black rice vinegar.

The rice is transformed into a fragrant, thick syrup using the enzyme amylase. After alcoholic fermentation, it undergoes static acetic fermentation in open barriques for at least two years, followed by a year of aging in chestnut and oak barrels.

The result is a vinegar with notes of raspberry, ripe banana, and toasted, smoky malt, with a smooth, natural acidity—perfect for signature cuisine. Try it at the end of cooking Asian dishes to balance a sweet, savory sauce, to season raw or cooked vegetables, or as a base for a sauce.