★With the rice which I cultivated without using a pesticide in a mountain village of Kyoto Tango, it is the pure rice vinegar of the feelings that let you ferment by the traditional standstill fermentation method slowly and carefully.
■ (rice tail) junmai Fuji vinegar 1. 8 l
■ capacity: 1. 8 l
■ material: rice
■ date: 720 days after manufacturing date
■ How to save: * keep in cool and dry place, away from direct sunlight. M
■ How to shipping: at room temperature
Is the static interposition ☆ traditional fermentation, fermenting rice vinegar.
☆ long period of fermentation and maturing the richness and Novi.
☆ unique fragrance a mureka is a proof of rice vinegar made in the old fashioned method.
☆ rice, used ones grown without using pesticides in Kyoto Tango.
☆ ：4.2％ acidity is.