Japanese Kyushu-kuro Vinegar
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One of the world’s most nutritious and delicious vinegars is made from 100 percent brown rice wine (sake) that is fermented in earthenware crocks, which are buried in the ground. This unique 1,000-year-old method survives only on Japan’s southern island of Kyushu. It is recognized not only for its mellow taste but also for its medicinal quality. The finest Kyushu brown rice vinegar in the world is made for Mitoku by Maruboshi Vinegar Company. With pure water, mild climate, and abundant local rice, Maruboshi enjoys ideal conditions for making brown rice vinegar.
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