★ is a quiet place fermentation using rice, natural brewing fermenting vinegar. Long fermentation and aging, rich and Novi.
♦ (iio) Fuji komesu 900 ml
♦ capacity: 900 ml
♦ ingredients: rice
♦ date: 730 days after manufacturing date
♦ How to save: * keep in cool and dry place, away from direct sunlight. M
♦ shipping way: at room temperature
☆ Jing put fermentation method, natural brewing fermenting rice vinegar is.
Is vinegar for ☆ fungi that grow naturally in many free amino acids, mellow and delicious.
☆ special rice once liquor (40 days), in addition to fermented acetic acid, vinegar the kindest. Over 4 months in ripening period.
It is a pure rice vinegar is full-bodied and Novi by ☆ long period of fermentation and aging.
☆ unique fragrance a mureka is a testimony to the rice vinegar made in the old fashioned method.
☆ special rice is Kyoto Tango production.
☆:4.2% acidity is.