・Junmai vinegar made only from domestically produced organic rice. ・It is an organic JAS certified product. ・The Sugita-style fermentation method, which adds a unique manufacturing method to the old-fashioned fermentation method, has a firm acidity yet is mellow, and the rice flavor is strong, and the rice vinegar has a mild aroma. [Old-fashioned fermentation method = static fermentation method] 　⇒ Advantages: Produces vinegar with a strong umami flavor and mild acidity 　　Disadvantages: It takes 3~6 months to finish fermentation. 　　　　　　　　It has a unique strong scent and is shunned because it smells... [Currently mainstream fermentation method = rapid brewing method] 　⇒ Advantage: About 1 week until the end of fermentation 　　　　　　　　You can make a crisp and sour vinegar without any peculiarities 　　Disadvantages: Less flavor and richness [Sugita fermentation method] 　⇒ Advantage: Approximately 1 month until the end of fermentation 　　　　　　　　It has a firm acidity, but it is mellow and has a strong umami flavor, making a vinegar with a gentle aroma 　　Cons: None ・In order to make vinegar with a strong umami flavor, we consistently do it in-house from rice polishing and devise various ways to bring out the umami. 　　 To make vinegar, you must first make sake. If you use commercially available brewing alcohol, you can eliminate this "sake brewing". 　However, in order to aim for rice vinegar with a stronger flavor, it is necessary to use "sake" with a strong umami flavor. 　At Yojibe Vinegar, we consistently carry out everything from rice polishing to sake brewing and vinegar brewing in-house, and we are elaborate on each process to bring out the flavor of the rice to the maximum. Ingenuity (1) The rice used to make sake is not sake rice ⇒ Amino, which is an umami component, is rich in acid. 　Ingenuity (2) Leave as much germ as possible when polishing ⇒ Leave a germ containing a lot of amino acids in a lump of protein 　Ingenuity (3) Use miso koji for koji ⇒ It has a lot of proteolytic enzymes and promotes the increase of amino acids. 　Ingenuity (4) After the end of alcoholic fermentation, take a maturation period of 1 month ⇒ Wait for the increase in amino acids 　Ingenuity (5) Acetic acid fermentation with the Sugita-style fermentation method ⇒ The flavor becomes stronger by fermenting slowly over time. 　Ingenuity (6) After acetic acid fermentation, the aging period is left for more than 3 months ⇒ Acidity, umami, and aroma are calmed and mellow MAX ・This rice vinegar is ideal for Japanese food, such as vinegar dishes, vinegar stew, and vinegared rice making.