It was published in the Kenko Sangyo Shimbun
2021-03-17
Our article was published in "Kenko Sangyo Shimbun" released on March 17, 2021.
Slowly,
carefully.
Established in 1887.
Through spending time on fermentation and maturation,
we make a "kind vinegar" that has a smooth flavor
while taking out the sharpness of the sour flavor.
Through spending time on fermentation and maturation,
we make a "kind vinegar" that has a smooth flavor
while taking out the sharpness of the sour flavor.
