First a rice wine is make by pitching yeast into an amazake base (koji rice). Once alcoholic fermentation has come to a halt the wine is filtered and racked into an open top barrel and exposed to oxygen. Unpasteurized vinegar is then back-slopped into the wine to introduce acetic acid bacteria.
After some months the bacteria converts the alcohol into vinegar. Three consecutive fermentations from the Koji fungus, yeast and finally bacteria all involved in producing this mellow vinegar.
Raw and unpasteurized. 250ml.