Why vinegar from a wooden vat is delicious
MARUSHO VINEGAR BREWERY was founded in 1879 by Shoshichi Kosaka in Nachikatsuura-cho, Wakayama Prefecture.
Originally, Wakayama Prefecture was known for its production of fermented foods such as vinegar, soy sauce and miso.
Nachikatsuura, with its thriving fishing industry, consumed a lot of vinegar, and there were many vinegar brewers in the area.
We put rice, koji, water, and seed vinegar into a large cedar vat to ferment.
Microorganisms such as lactobacillus and yeast live in the wooden vats, and they work together to produce vinegar.
During the war, it was impossible to procure raw materials, and even when the supply of raw materials resumed after the war, the microorganisms in the empty wooden vats died out, and it was a series of hardships until the bacteria returned to the vats.
After the war, a brewing method that could be mass-produced efficiently in a short period of time using polyethylene vats, which are lightweight, strong, and easy to handle, became popular.
We also brewed vinegar in wooden vats and polyethylene tanks, and compared the aroma, flavor, and richness as time went by.
As a result, we found that vinegar brewed in wooden vats, where the bacteria can actively work, satisfies the nose and palate of skilled craftsmen in terms of aroma, flavor, and richness.
Since then, we have continued to maintain the wooden vat brewing method and deliver high quality vinegar to our customers with confidence.