五印醋組合

Name: Wu Yin Rice Vinegar Set
Brand: Gao Ji Wu Yin Vinegar
SKU: WY01BN01
Price: 26.00 USD
Availability: SoldOut
Rating: 5.0 (4 reviews)

Wu Yin Rice Vinegar Set

$26.00

$28.00

Quantity

(4)

Description

This is a bundle set of the two types of rice vinegar we source from Wu Yin: Seasoned Rice Vinegar and Taiwanese Black Vinegar. Seasoned Rice Vinegar is good for general purpose use from dumpling sauces to sushi, to salad dressing. Taiwanese Black Vinegar is one of the most familiar and elusive flavors in Taiwanese cuisine: use it for dipping soup dumplings or making traditional Taiwanese dishes. You can use it anywhere you’d use Worcestershire sauce, too; it’s closely related.

Where It’s Made

Gao Ji Wu Yin Vinegar 高記五印醋 is a Taiwanese vinegar producer that was founded in 1903. Now run by the fourth generation, it’s one of the longest operating vinegar fermenters in Taiwan; their product is used by some of the oldest and most well known eateries. The beloved noodle shop Di Xiao Yue 台南度小月擔仔麵 in Tainan uses Wu Yin Vinegar in their Dan Zai Mian, one of Taiwan’s most iconic street foods. Din Tai Fung used it back in their mom-and-pop days on Yongkang street, too.

A defining characteristic of Wu Yin vinegars (other than the top-notch flavor, complexity, and mouthfeel) is the use of sprouted wheatgrass in the fermentation process. Enzymes from the wheatgrass catalyze the conversion of rice into alcohol, a traditional way of making vinegar that’s related to, but not exactly the same, as using malted grain.

Tasting Notes and UsageIngredients and InstructionsOpening the Bottle

Our Wu Yin vinegar bottles have a protective seal underneath the black spout that needs to be removed before use. Sometimes, the temperature change during shipment from Taiwan's warm climate to a colder one can make them tough to open.

Here's what works for us: run warm water over the spout for a minute or two to loosen it up. Then twist off the spout. If the spout is still stuck, gently work a fork under its edge. Always keep a good grip on the bottle and point it away from yourself when opening. Once the spout is off, remove the protective seal and put the spout back on for pouring.

About Gao Ji Wu Yin Vinegar

Gao Ji Wu Yin Vinegar 高記五印醋 is a Taiwanese vinegar producer that was founded in 1903. Wu Yin Vinegar 五印醋 translates to Five Chop Vinegar, named after the 5 red labels attached to their vinegar vats in the old days.

Now run by the fourth generation, it’s one of the longest operating vinegar fermenters in Taiwan; their product is used by some of the oldest and most well known eateries. The beloved noodle shop Du Xiao Yue 台南度小月擔仔麵 in Tainan uses Wu Yin Vinegar in their Dan Zai Mian, one of Taiwan’s most iconic street foods. Din Tai Fung used it back in their mom-and-pop days on Yongkang street, too.

Shipping

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SKU: WY01BN01

THE MASH

They first mix steamed glutinous rice (Taiwan-grown!), wheatgrass (sprouted in-house), and water into a mash and ferment it anaerobically for two weeks. The wheatgrass enzymes and naturally-occuring yeast convert the starches into alcohol.

ACETIC ACID

Next, the workers at Wu Yin move the liquids into a new terracotta vat, introduce a starter culture of acetic acid bacteria, and let it ferment for 8 months until no alcohol remains. Wu Yin has been using the same bacteria culture for over 100 years.

RICE VINEGAR

After fermentation is complete, the vinegars are processed into a wide range of vinegar products. To make their classic seasoned rice vinegar, the workers at Wu Yin simply salt the brew.

TAIWANESE BLACK VINEGAR

Making Taiwanese-style black vinegar is a bit more complex. It’s made by mixing matured fruit vinegars, black vinegar, and white vinegar, then seasoning it according to a heritage recipe.

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