Ponzu sauce at yuzu and koji ⋅ kono vinegar miso manufacturing factory ⋅ 145ml

Kono Vinegar Miso Manufacturing, located in the historic Bizen region of northern Okayama, continues the tradition of artisanally crafted seasonings. Founded by its first head, Seijiro, the company uses pure water from the Chugoku Mountains and a cool climate for its natural fermentation processes. Specializing in vinegar, soy sauce, and miso, the company relies on slow fermentation methods and techniques passed down through generations to offer authentic, additive-free products.

Store away from light and heat. After opening: Seal tightly.

Fermented rice paste (Japan), soy sauce (soybeans, wheat), rice ferment, brewed vinegar, yuzu juice, kombu dashi, powdered shiitake, salt

Soy, wheat

per 100 g:
Energy: 117 kcal/490 kJ
Protein: 3.4 g
Fat: 0.3 g
Of which saturated fatty acids: g
Carbohydrates: 25.5 g
Of which sugars: g
Salt: 3.8 g