・ Junmai vinegar using only domestic organic rice. ・ It is an organic JAS certified product. ・The Sugita fermentation method, which adds a unique manufacturing method to the traditional fermentation method, has a firm acidity but is mellow, has a strong rice flavor, and is finished in rice vinegar with a mild aroma. [Old-fashioned fermentation method = static fermentation method] 　⇒ Advantages: You can make vinegar with a strong flavor and a mild acidity. 　　Disadvantages: It takes 3~6 months to finish fermentation. 　　　　　　　　It has a unique strong scent and is sometimes shunned as a "smell". [Current mainstream fermentation method = quick brewing method] 　⇒ Advantages: About 1 week until the end of fermentation 　　　　　　　　You can make vinegar with a crisp and sour taste without any peculiarities. 　　Disadvantages: Less flavor and richness [Sugita fermentation method] 　⇒ Benefits: Approximately 1 month until the end of fermentation 　　　　　　　　It has a firm acidity, but it is mellow and has a strong umami, and you can make vinegar with a gentle aroma 　　Disadvantages: None ・In order to finish the vinegar with a strong flavor, we consistently do it in-house from rice milling, and we have devised various ways to bring out the flavor. 　　 In order to make "vinegar", it is first necessary to make "sake" as a raw material. If you use commercially available brewing alcohol, you can dispense with this "sake brewing". 　However, in order to aim for rice vinegar with a stronger flavor, it is necessary to use "sake" with a strong flavor. 　At Yojibee Vinegar, we carry out everything from rice milling to sake brewing and vinegar making in-house, and we devise ways to maximize the flavor of rice in each process. Ingenuity (1) The rice used to make sake is glutinous rice, not sake rice ⇒ Amino, which is an umami component, is rich in acid. 　Ingenuity (2) Leave the germ as much as possible when polishing rice ⇒ Leave the 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 of amino acids 　Ingenuity (5) Acetic acid fermentation by Sugita fermentation method ⇒ The flavor becomes stronger by fermenting slowly over time. 　Ingenuity (6) After acetic acid fermentation, leave the maturation period for at least 3 months ⇒ Acidity, umami, and aroma settle down and mellow MAX ・ It is the best rice vinegar for Japanese food, such as vinegar things, vinegar boiling, and vinegared rice making.