Sambaizu is high quality vinegar mixed with fresh bonito soup stock and pure rice vinegar,honjozo shoyu (soy sauce including soybean and wheat),amzake,hon mirin,kombu seaweed,and so on.
Magazzinaggio: Store in cool dark place,and away from direct sunlight.(In refrigerator after opening.) Use within one year from the date of manufacture.
Profilo Aziendale
Marusho Vinegar is established in 1879 in Wakayama prefecture, and is still there today surrounded by beautiful nature and crystal clear water.
Ci sono 12 casks made of Japanese cedar in the cellar: with no artificial light but sunlight through the windows. It remains exactly the same as it was when the company was founded. The casks are made of 2-meter-high and 5-cenntimeter-thick old Kumano-sugi (cedar), and each of them has been named after past grand champions of sumo
Quality soft water and rice malt are necessary for good vinegar. We use subsoil water from the Kumano Mountains, it is also the water source of Nachi Falls. The well in our yard contains delicious and mild tasting soft water, and the water temperature is around 16 degrees Celsius through the year. We have brought it to our factory and used it generously to make vinegar since the Edo period (around 1800).
