The use of mango adds a mellowness to the conventional Nanban vinegar, and the fruity aroma is more reminiscent of a tropical dining table and colors the dining table. We emphasized the balance of sweetness and sourness so that it can be used not only in chicken nanban but also in various dishes, and finished with a refreshing aftertaste. We are particular about ingredients other than mango, and use rice vinegar from Miyazaki Prefecture (Fukuyama Vinegar Brewing Co., Ltd.), true kelp from Hokkaido, and sugar from Ko Shoten in Osaka Prefecture. You can add olive oil to make salad dressings, sauce for sweet and sour bean paste, or split it with hot water or water and enjoy it as ponzu sauce.