From Japan's Kochi Prefecture comes this wonderfully savory rice vinegar, infused with generous shavings of two types of bonito, including locally caught Soda-gatsuo. The vinegar itself is made by a 150-year-old local producer using traditional fermentation methods, without additives. The bonito flakes remain in the bottle, slowly imparting their smoky, deeply savory character and creating a beautiful balance of acidity and umami. A splash brings remarkable depth to dressings, dipping sauces, steamed vegetables or a simple bowl of rice. A rather clever little Japanese pantry staple!