Mainly installed in Chubu, in Gifu and Nagano prefectures, the Uchibori company is vinegar producer since 1876. For Uchibori, the production of quality vinegar begins with the brewing of sake. Indeed, vinegar is produced by the fermentation of alcohol where, as in sake, koji ferment is a key ingredient. Uchibori also makes every effort to develop good acetic acid bacteria necessary for the fermentation of alcohol into vinegar. To achieve this, the company's factories are located in the heart of nature to benefit from a very pure water and one excellent air quality. This attention to detail in all stages of production allows them to produce vinegars of excellent quality, particularly appreciated by prestigious hotels in Japan.