Handmade techniques that have been inherited from the foundation
Make mellow and traditional Japanese vinegar because it is hand-made from preparation to squeeze (squeeze) all
Our vinegar making over the course of a year
Our vinegar is charged in alcohol in the cold winter, we transplant acetic acid bacteria cultivated from our foundation to sake made in about 3 months, ferment it for about 3 months with the power of nature, then 6 months I do maturity over.
As it is said that “Good vinegar making is from sake brewing”, vinegar making will begin after charging sake.
In Japan, we have learned about the efficacy of vinegar from long ago and used it not only for dishes but also for living and health.
To promote health
In Japan like this, vinegar has been loved as a seasoning indispensable to everyday life from long ago.