Yokoi Makkurozu Black Vinegar is made using the "Kotai Hakkou" or solid fermentation method. Selected brown rice and wheat are fermented at a high temperature (45°C) for a short period. Delicately crafted, meticulously stirred everyday during it's ageing process for almost 3 years.

This velvety and silky vinegar is rich in amino acids and made without preservatives, colourings or flavour enhancers. It is exceptional in sauces and salad dressings; drizzle over chocolate and strawberries. The brewery even suggests diluting it to have as a drink.