A masterpiece of “Murayama Vinegar” in Sanjo, Kyoto, founded more than 250 years ago. It is mellow and acidity is relatively soft, and it is vinegar with depth. Since ancient times, vinegar has been popular as an indispensable ingredient in Kyoto cuisine, which makes use of the characteristics and flavors of the ingredients.

It has a mellow taste that makes use of the sweetness and umami of rice, making it ideal for dishes such as vinegared dishes where the vinegar remains intact. It doesn’t have a strong sour taste, so it’s recommended for people who don’t like vinegar.