日本只有九州出產少量以千年傳統方法釀製的糙米米醋，用糙米和天然方法釀成的醋比其他工業生產的醋有更香醇濃厚，含豐富胺基酸，不但可用作調味更可促進健康。

成份：水、有機糙米12%、米麴

Kyushu produces nutritious and delicious vinegars made from 100 percent brown rice sake that is fermented outdoors in earthenware crocks buried in the ground. In the summer, grass is allowed to grow tall to provide a cooling shade.  In winter, the grass is cut short to expose the upper third of the crocks to the warming sun.  It is in this way that the daily and seasonal temperature fluctuations can impact on the vinegar, giving it depth and richness.  This unique 1,000-year-old method survives only on the southern island of Kyushu.  As the vinegar is made from brown rice, with its bran and germ intact, the vinegar has a high concentration of essential amino acids. It is recognized not only for its mellow taste but also for its medicinal quality.

Ingredients: Water, Organic brown rice 12%, Koji (Aspergillus oryzae)