■ "Vinegar made from yuzu peel, not fruit juice" Hiroshima vinegar uses only the peel of "Kawane yuzu" (pesticide-free during the cultivation period) grown in Aki-Takata City, Hiroshima Prefecture. It makes use of the nutritious ingredients of the skin. By combining traditional static fermentation techniques, the aroma and umami of yuzu, as well as the mellow acidity and depth of taste, are achieved. The coarsely filtered type retains acetic acid bacteria, which is expected to help maintain immune balance and manage health according to the season. ■ Features of Hiroshima vinegar ・Even though it does not use fruit juice, the scent of yuzu spreads. ・The raw material is made of pesticide-free Kawane yuzu peel, so it is safe and secure. ・Crude filtration supports health maintenance through the action of acetic acid bacteria. ・The amount of polyphenols is the same as that of black vinegar! ・Brewed using the static fermentation method, it achieves a mellow taste. ・Easy to drink with water and carbonated water, as well as milk or alcohol. ■Recommended vinegar habits! The recommended daily intake is 1 tablespoon (about 15 ml). 〇 It is recommended to drink it continuously every day 　　By continuing, it will be easier to feel the effect. 〇 Avoid on an empty stomach 　　It has a sour and irritating taste, so refrain from eating on an empty stomach. 〇 Please enjoy it with your meal 　　Recommended for those who are concerned about blood sugar levels. ■Nutrition Facts (per 100ml) Energy: 22kcal Protein: 0.2g Fat: 0g Carbohydrate: 5.4g Salt equivalent: 0.008g