This unprecedented pure rice vinegar is made using 100% naturally cultivated rice, without using any pure cultured bacteria. The fermentation process relies solely on microorganisms collected within the brewery, including the koji mold that naturally inhabits the facility. Instead of the typical pungent vinegar aroma, it offers a fruity and subtly sweet fragrance. It boasts a depth of flavor that defies the conventional understanding of vinegar. The traditional method of making rice vinegar begins with brewing sake. Steamed rice is combined with rice koji and water, and the rice is saccharified by the power of the koji mold, creating moromi (unrefined sake mash). Subsequently, yeast enters the saccharified moromi, initiating alcohol fermentation. The resulting moromi is then filtered to become sake. By introducing the brewery's own acetic acid bacteria to the sake, the alcohol transforms into acetic acid, the main component of vinegar. This is the original method of making vinegar, but many vinegars in the world are not made using this traditional method. This pure rice vinegar uses only the brewery's own koji mold. No other pure cultured bacteria or fermentation accelerators are added; it is made using the traditional method of the past. Rather than being influenced by a limited number of single bacteria during the fermentation process, the complex flavor of this vinegar is achieved through the combined action of various natural microorganisms. The vats used for brewing have been passed down through generations. By burying the vats halfway into the ground, a temperature difference is created inside, allowing the ingredients to ferment slowly while circulating. The sunlight on the above-ground portion raises the average temperature, promoting alcohol fermentation, where yeast converts sugar into alcohol. The lower part of the vats is maintained at around 15 degrees Celsius due to the ground temperature, allowing acetic acid fermentation to occur, where acetic acid bacteria convert the alcohol that has settled at the bottom into vinegar. The natural convection within the vats is utilized, and the vinegar is aged over a long period. ■ The Maker Established in 1624. Shobunsu, with over 350 years of history in Fukuoka Prefecture. Because the ingredients of vinegar are "rice," "water," and "koji," which are extremely simple, the quality of the ingredients directly affects the taste. They continue to brew using ingredients that do not use additives or pesticides. ■ How to Enjoy Even adding a little to dressings will result in an elegant and fruity flavor. It is also recommended for vegetable and mushroom marinades, and refreshing simmered dishes with chicken. Enjoy it in shiso juice or as a refreshing drink mixed with carbonated water.