This sweet vinegar is made with a base of Kame-jikomi Junmai vinegar, organic sugar, and sun-dried lake salt. ■ Commitment to Kame-jikomi (Jar Brewing) The jars used for brewing are those passed down through generations at Shobun Su. They are characterized by being partially buried in the ground. Sunlight hitting the above-ground portion raises the temperature on average, causing the yeast to convert sugar into alcohol through "alcohol fermentation." The lower portion is maintained at around 15 degrees Celsius due to the ground temperature, allowing acetic acid bacteria to convert the alcohol that has settled at the bottom into vinegar through acetic acid fermentation. Natural convection within the jars is utilized, and the vinegar is aged over a long period of time. ■ Water and Environment Water is essential for brewing vinegar with natural fermentation bacteria. Tap water is strictly forbidden in fermentation brewing using natural fermentation bacteria. This is because the bacteria that work for fermentation are sterilized by chlorine. No matter how high-performance a filtration system is used, tap water sterilized with chlorine cannot be used. That's how delicate natural fermentation bacteria are. The base Kame-jikomi vinegar is brewed using well water from a nearby source known for its deliciousness. ■ Original Vinegar Originally, vinegar was made through the natural process of natural fermentation bacteria. Koji mold saccharifies the raw materials, which yeast converts into alcohol. Then, acetic acid bacteria transform that alcohol into vinegar... Through such a process, in wooden vats and jars in the brewery, fermentation takes place for a period of one and a half years or more. It was carefully made with the help of various microorganisms such as koji mold, yeast, and acetic acid bacteria that inhabit the brewery. In the meantime, the Kame-jikomi Junmai vinegar was born, and to ensure that everyone can use it with peace of mind, we have thoroughly committed to the traditional method, the rice and bacteria used as raw materials, and the water used for brewing. ■ How to Use It can be used for vinegared dishes, salads, marinades, chirashi sushi, and sweet and sour sauce by adding soy sauce. It's a convenient bottle that can easily make pickles when mixed with spices. Even those who don't like vinegar can find the sugar softens the taste. As sushi vinegar, it goes perfectly with Sasanishiki rice. #Vinegar #SweetVinegar #KameJikomi #NaturalFermentation #LongTermAging #TraditionalMethod #NoAdditives #NoChemicalSeasonings #PesticideFree #SushiRice #SushiVinegar #Dressing #Sauce #Marinade Type...Vinegar