A bestseller in Japan, this vinegar has been made specifically for drinking. Simply dilute with any type of water- cold or hot, still or bubbly. Recommended ratio is 1 part vinegar to 4 or 5 parts water. Made by a family-owned vinegar company that has been making vinegars for over 300 years. The secrets of the vinegar making process are written on a scroll that only the next successor is allowed to read. The family uses the static fermentation method which requires time and patience. Vinegar made in this way sit in ceramic vessels and the acetic acid slowly turn the sake into vinegar with exposure to air. They do not mix it, and only occasionally lift the cover to check the progress. Most vinegars sold now are made from the rapid fermentation method, involving continuous mixing with machinery to expose the sake to more air, hence turning it into vinegar rapidly (often within 24 hours). While the static method takes more time, it leads to a much more complex, rich and aromatic vinegar than those made with rapid method using machinery. Refrigerate after opening. Store away from direct sunlight. Ingredients: Honey, yuzu juice, rice vinegar 200ml Product of Japan
