“Mino Tokusen Honzukuri Rice Vinegar” is brewed using a traditional Japanese fermentation technique. Through the carefully-operated acetic fermentation, tasty vinegar is extracted from sake mash, which is also fermented by Uchibori from rice malt and yeast. Only vinegar produced by this process is called “Honzukuri.” Water, air, and other natural elements are essential for the organisms (malt, yeast, and acetic bacteria) to work actively. Uchibori believes this tasty rice vinegar is a gift from the rich Japanese food culture, traditional fermentation techniques, and our beautiful natural environment.