This vinegar is made from organically grown Koshihikari rice and subsoil water from Mt. Fuji. It is brewed with only seed malt, yeast, and seed vinegar. The process starts with making koji, followed by about four months of sake-fermentation and acetic acid fermentation. It takes about eight months to mature and during this time, the acetic acid bacteria and lees settle down and the supernatant changes to a mellow taste. The fermentation process is never artificially sped up and food additives are also never used. The end result that is delivered to you, is the supernatant that was produced in this natural process. The biggest difference between this product and other companies' products is that it is not filtered.

In a normal filtration process, a filtration machine, a filtering agent, and several kinds of food additives are used to make the clear finish. During this process, odor is removed and color is added resulting in a shine. This gives off a filtered taste and not the natrual supernatant flavor.



Ingredients: Organically grown rice Acidity: 4.2
Storage method: Store at room temperature away from direct sunlight.

<Nutritional information (per 100g)
Energy: 19kcal
Protein: 0.3g
Fat: 0.1g
Carbohydrate: 5.5g
Amount equivalent to salt: 0g