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Since 1879, Marusho has been using traditional methods to brew rice vinegar in the seaside town of Nachi-Katsuura in Wakayama Prefecture. Using locally-grown rice and water from their private well, Marusho brews their vinegar in 12 ancient Japanese cedar barrels - each one named after a Japanese sumo yokozuna (champion). Even though he loses 3-5% of each batch due to evaporation from the cedar barrels, President Kosaka-san has kept using them because he believes they provide a better flavor and more richness. His adherence to traditional methods shows in the delicious flavor of his rice vinegar.
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