Vinegar – This exceptional product hails straight from what is often referred to as Japan’s finest vinegar brewery, nestled in the Kyoto region. With its foundation laid in the late 1800s, the brewery boasts over 130 years of experience in vinegar production, and needless to say, the product is entirely organic.

• The vinegar offers deep dashi-like flavors, rich in umami content, setting it apart from others.
• What makes this vinegar truly special is the fact that they grow their own rice and first brew sake (sumoto-moromi) as a base.
• Patience is key in its production, with every batch of vinegar taking a staggering 400 days to complete.
• This brewery has set the bar to the highest standards, using 320 grams of rice for every liter of vinegar, while the law only requires 40 grams per liter!
• The final product maintains a natural low acidity without any dilution, enhancing its pure and distinctive taste.
• Their unique static fermentation method involves acetic acid bacteria forming a film layer on the surface, slowly transforming alcohol into vinegar.
• Never produced on a mass scale, this vinegar is a limited and exclusive gem.
• From cultivating rice seedlings to producing pure premium vinegar, every stage of the production is meticulously handmade, ensuring unparalleled quality.
• Their clientele boasts a long list of international customers, including some of the world’s finest restaurants. Just to name a few: Atelier Crenn (3 stars), Jingumae (2 stars), Narisawa (2 stars), and Protégé (1 star).