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  • Type
  • Mainly, vinegar has been made by raw rice, wheat, and sake lees ​​in Japan.
    Komezu   Komezu rice vinegar
    Mellow taste and full-bodied, it is used in Japanese often.
    Using raw materials only rice is called pure rice vinegar.
    Kokumotsusu   Kokumotsusu grain vinegar
    In taste refreshing, vinegar popular to be used in a wide range of applications. Using such as rice, corn, wheat, the grain of two or more kinds.
    Kurozu   Kurozu black vinegar
    There is no strength of acidity, it is easy to also drinking. Using raw material as barley and rice, it became amber with aging by the action of Aspergillus oryzae.
  • Manufacturing process
  • To make the vinegar, you need to make a liquor which becomes its predecessor first.
    Adding seed vinegar in sake, plant vinegar pellicle on the surface of it, if brought into acetic acid fermentation, vinegar making is almost completed.
    After the mild acidity and aged it, and finish by filtration and flash pasteurization.
    However, manufacturers conducting from brewing is very rare, sake has been purchased from other suppliers.
  • History
  • Vinegar was transmitted to Japan in the 4-5 century to around the technology of brewing, you can see the character of "vinegar" in Waka of Manyoshu.
    Initially, it has been used as a tabletop condiment, and later, used as seasoning of food in the Kamakura period.
    Vinegar became popular among common people in the Edo era, then, late Edo period, in "sushi", it was mixed in rice.