Brown rice vinegar “SIZUKA” is made in the traditional method using a wooden bucket, which takes about 100 days to be manufactured. No machines or modern technology are used; it is made from the traditional method of standing fermentation that relies on the power of nature and plenty of time. Only domestically produced brown rice is used to manufacture this completely agrochemical-free vinegar to ensure food safety. The company has developed three types of vinegar: “Mikura vinegar” for enjoying the original taste of vinegar, “Mikura season vinegar” to add to dishes as a seasoning, and “MIKURA” sweet vinegar, which contains fruit juice such as lemon and Muscat grapes that make wonderful pairings with salads and desserts. Brown rice vinegar “SIZUKA” of “Mikura vinegar” is not too sour, has a mild taste and a distinct aroma, making it great for people of all ages to enjoy the benefits of vinegar in various situations.