Brown Rice Black Vinegar "Shizuka"

People who value natural, authentic flavors; those with a strong focus on health; customers seeking premium products; and individuals who want to incorporate vinegar into their daily routine for beauty and wellness.

It can be enjoyed mixed with water, soy milk, milk, shochu, tomato juice, or orange juice.
It also holds up well to heat, making it suitable for cooking—especially Chinese dishes, black vinegar stir-fries, and any recipes prepared in a frying pan.

You can add it to natto or miso soup, drizzle it over grated daikon, or use it to marinate dried sardines or small fish. The fish becomes tender, and the vinegar absorbs the broth and calcium, which can then be used in various dishes.

Made using only specially cultivated brown rice from Taki Town in Mie Prefecture, this vinegar is produced by the static fermentation method.
We refined our process from the traditional once-a-year cold brewing method using yellow koji (as in sake brewing) to a method using heat-resistant black koji, allowing year-round production.

We produce our own moromi (brown rice mash) in-house, then transfer it to wooden barrels for acetic fermentation. The brewing process takes about 200 days.
The result is a brown rice vinegar with rich, deep flavor and a refreshing boost of citric acid and amino acids.

Others ： Both direct and indirect transactions are acceptable