To Realize a Sustainable Society
SDGs policy
Making Community-based Sustainable Vinegar
Our Sustainable Practices
Repurposing a Closed Elementary School
We are based inside a former elementary school that was closed due to depopulation.
The old gymnasium has been repurposed into a vinegar factory which has created employment opportunities in the region
Growing Our Ingredients
Working in cooperation with locals, we use fallow fields to grow our ingredients.
Asakura Sansho（Japanese pepper), Tendaki Yuzu
Donating to the Stork Fund
For each liter sold of our vinegar products made using ”Stork Natural Rice”, we will donate 1 yen to the Toyooka City Stork Fund, which helps to protect the ecosystem for storks and other wetland creatures.
- 2016
- 39,403yen
- 2017
- 37,614yen
- 2018
- 36,481yen
- 2019
- 36,367yen
- 2020
- 38,865yen
- 2021
- 40,633yen
Recycling and Waste Reduction in the Manufacturing Process
When we make vinegar, we produce waste such as sake lee, yuzu peels, and seeds.
We repurpose these materials by composting and using them to help grow our crops.
Innovating Alternative Vinegar Uses to Reduce Waste
We are currently experimenting to see if vinegar can be used as a replacement for harmful herbicides and insecticides on our crops.