San Giacomo Kuriso Black Rice Vinegar

Kuriso is born from Italian brown black rice from the province of Vercelli, produced by Gli Aironi, transformed into a fragrant and dense syrup. After fermentation, it undergoes static acetic fermentation in open barrels for at least two years, and finally a one-year aging in chestnut and oak wood.

The result is a vinegar with notes of raspberry, ripe banana, roasted malt, and smoke, with a soft and natural acidity, perfect for signature cuisine. It has both fruity and malted notes; the finished product has a slight but perceptible savory note.

For this reason, we believe Kuriso represents an “Italian way” of fermenting black rice: a balance of aromatic elegance and depth.

Try it on Asian dishes at the end of cooking to balance a sweet and savory sauce, to season raw or cooked vegetables, or as a base for a sauce.