The pear vinegar series was produced by an eight-generation pear farmer in Ichikawa City, Chiba Prefecture. Having won the Minister of Agriculture, Forestry and Fisheries Award and the Grand Prize three times in the past, the company takes pride in being the producer of top-class quality pears in Chiba Prefecture, which is the largest pear-producing region in Japan. They idea of making processed products was born with the desire to make effective use of pears that were discarded due to their substandard size or bad shapes in spite of all the time and effort put into growing them. Made from 100% pear juice using self-grown pears with high sugar content, the original pear vinegar is produced through alcohol and acetic acid fermentation using the traditional Japanese static fermentation method. Among the many fruit vinegars, it is characterized by its mellowness that is easy to drink which was achieved by leaving it to rest to enrich the flavor. This series consists of four types: Pure Pear Vinegar, Pear Ponzu Vinegar, which is made with ingredients including Japanese bitter orange ‘‘daidai’’ juice, Drinkable Vinegar – Pear Yuzu containing Japanese yuzu juice, and Drinkable Vinegar – Pear and Ginger containing Japanese ginger juice. Before drinking the vinegar, dilute it at a ratio of 1:5. It is delicious over yogurt or ice cream, and is also recommended to drink the yuzu flavor with shochu (Japanese distilled spirit), and the ginger flavor with carbonated water like ginger ale.