This artisanal black vinegar from 145-year-old brewery in Gifu Prefecture represents the pinnacle of Japanese fermentation mastery. Made from 100% organic brown rice, each step—from in-house koji cultivation to sake making—is guided by generations of expertise. It delivers an exceptionally clean, rounded profile that integrates seamlessly into both hot and cold applications. Unlike commodity vinegars, its subtle aromatics and balanced acidity enhances ponzu, marinades, pan sauces and quick pickles without overpowering.