Junmai Fujisu pure rice vinegar is our most popular product. Its production method remains unchanged since our foundation in 1893. In it, we use only pesticide-free rice grown in the mountainous villages of Tango District, Kyoto and fresh underground water that also comes from the mountain.

Our master brewers make moromi(SAKE) from this pesticide-free rice in our own brewery, and then brew the vinegar through static fermentation, the traditional method of brewing vinegar. This is then followed by 8 months of maturation. From the moment we start growing the rice, it takes more than 2 years to complete the production of our vinegar. Today it is rare for manufacturers to use such a long production process, but we follow the traditional method to achieve the rich taste and unique flavor of our vinegar.

We use 200g of rice for production of 1 liter of vinegar, which is 5 times the industry standard here in Japan. Using more rice produces a richer flavor and strong taste that adds depth and richness to your dishes.

Fuji Genmai-kurozu is made from only genmai (brown rice) and fresh underground water. It is created by static fermentation, the traditional method of brewing vinegar, followed by a long maturation period.

Each 100ml of vinegar contains as much as 1000mg of natural amino acids, which are required for a healthy body. It also contains essential amino acids, which cannot be created in our body, giving the vinegar a good balance that is highly rated amongst all the genmai-kurozu products currently on the market. To aid your health, please drink it every day with 7 parts water to 1 part vinegar. Its rich UMAMI taste and strong flavor are excellent not just for drinking but also for cooking.

Also, there is no need to worry about the pesticides that sometimes remain in the embryo buds of genmai, because Fuji Genmai-kurozu is made from completely pesticide-free rice.

We make beniimo-moromi from domestic pesticide-free beniimo (purple sweet potato), and then convert them to beniimosu through fermentation and maturation. In this Honey Beniimosu, added honey makes it easier to drink. Beniimosu contains plenty of anthocyanin, a type of polyphenol, which plays an important role in protecting the body.

You can drink it by mixing one part vinegar with 4 or 5 parts of water, milk, soda, etc. Drinking it every day helps to maintain your health. If you add it to a glass of beer, you can enjoy a bright pink, bitterless cocktail.

Since 1964, we have continued to make sake and vinegar from only pesticide-free rice. We haven’t used pesticides in growing our rice for more than 50 years.

Since 2001, our brewers have also been engaged in growing rice, as contracted farmers grow older and there are fewer of the younger generation to replace them, as well as for the protection of landscapes and environment of our paddy terrace.

In our brewery, we make vinegar in an old method called static fermentation. We float acetic acid bacteria on the surface of the tank and allow 80 to 120 days for fermentation.

This method requires lots of time, labor, and intuition from our master brewers, but creates both a mild and richly flavored vinegar. After fermentation, we allow 8 months for maturation, to produce the complete vinegar. During that period, we continuously move the vinegar from one tank to another, to ensure a milder taste.

We keep monitoring and improving our vinegar right up till the end of the process, in order to provide it to our customers with the very best product.