Nachi-Kurokomesu is fermented vinegar made in the traditional way. We use the highest quality unpolished sticky rice which is grown in the field of ours and others with less pesticide, and subsoil water comes from the same water source as Nachi Falls. It is completely handmade, and it takes a long period (about 500 days) with special care before fermentation is completed.

◆Ingredients: unpolished sticky rice
◆Storage: Store in cool dark place, and away from direct sunlight.
◆Use within three years from the date of manufacture.

Sakazu is the best quality of ancient Japanese vinegar. We make junmai shu (pure rice sake) first, and then make vinegar with it in a unique method of fermentation. It is completely handmade.

◆Ingredients: rice, rice malt
◆Storage: Store in cool dark place, and away from direct sunlight. (In refrigerator after opening.)
◆Use within two years from the date of manufacture.

Kumano-No-Su is vinegar with very rustic flavor made from organic rice grown with less pesticide. It is made in the traditional way which has been passed down in Kumano area: ancient spiritual healing place. You can taste real ancient Japanese vinegar.

◆Ingredients: rice, hon mirin
◆Storage: Store in cool dark place, and away from direct sunlight.
◆Use within two years from the date of manufacture.

Dentojozo-Komezu is blended vinegar made from a mixture of black vinegar, which is made from unpolished sticky rice and fermented for about 500 days, and pure rice vinegar made in the ancient fermentation method. It is delicious natural food seasoned with amazake (Japanese sweet, non-alcoholic drink) and hon mirin (Japanese sweet cooking sake).

◆Ingredients: unpolished sticky rice, rice, amazake, hon mirin
◆Storage: Store in cool dark place, and away from direct sunlight.
◆Use within two years from the date of manufacture.