■ "Vinegar made from yuzu peel instead of fruit juice" Hiroshima vinegar uses only the peel of "Kawane yuzu" (no pesticides used during the cultivation period) grown in Akitakata City, Hiroshima Prefecture. It takes advantage of the nutritious ingredients of the skin. By combining traditional static fermentation technology, the aroma and umami of yuzu, mellow acidity, and deep taste are realized. The coarsely filtered type retains acetic acid bacteria, which is expected to be useful for maintaining immune balance and health management according to the season. ■ Characteristics of Hiroshima vinegar ・ Even though no fruit juice is used, the scent of yuzu spreads. ・The raw material is pesticide-free Kawane yuzu peel, so it is safe and secure ・In coarse filtration, the action of acetic acid bacteria supports health maintenance ・The amount of polyphenols is equivalent to black vinegar! ・ Since it is brewed by the static fermentation method, it achieves a mellow taste ・Easy to drink not only in water and carbonated, but also in milk and alcohol. ■ Recommended vinegar activity habits! The recommended daily intake is 1 tablespoon (about 15 ml). 〇 It is recommended to drink it every day in a row. 　　By continuing, it will be easier to feel the effect. 〇 Avoid on an empty stomach 　　It has a sour and irritating taste, so it should be avoided on an empty stomach. 〇 Enjoy with your meal 　　It is recommended for those who are concerned about blood sugar levels. ■ Nutritional information (per 100ml) Energy: 22kcal Protein: 0.2g Fat: 0g Hydrated carbon: 5.4g Salt equivalent: 0.005g