Based in the sea town Miyazu, Iio Jozo has been producing vinegar for 123 years. They use traditional methods and craft some of the highest quality rice vinegar in Japan.

This vinegar is made with brown sugar from Tanegashima, Australian sea salt processed in Hyogo prefecture, dashi made from USA-grown organic sun-dried tomatoes, organic bay lead from Shizuoka, and organic black peppercorns from Sri Lanka. Use it as an ingredient in cooking or simply cut up vegetables, place them in a plastic bag with the vinegar, and leave it in the fridge overnight for quick pickles.