Kagoshima, Japan's leading specialty with "balsamic vinegar." Kagoshima black vinegar is a natural use of the most traditional brewing methods to vinegar species, rice yeast, brown rice, water, raw materials into the urn for the yeast in the back cover (to prevent bacterial invasion), exposure in the open sun up to one year from years standing fermentation. Strict monitoring of their daily during the fermentation process, carried out quality saccharification and fermentation of sugar, alcohol fermentation, acetic acid fermentation, and also a Road complex fermentation fermentation process, step tedious process continued, carefully made of.

Kagoshima-known specialty "black vinegar" with a large number of "amino acids", "peptide" can maintain the energy function of the body, not only nourish physical, enhance physical strength, to help sleep, health maintenance, but also promote the metabolism, reduce fatigue Nutritional drinks ; also add honey, Ole many oligosaccharides, trehalose, to taste more mellow, easy to read, is the maintenance of skin soft and shiny best choice.
 
Balsamic abundant essential amino acids, citric acid and organic acid, acetic acid bacteria, minerals and nutrients such as vitamin B group.