The backstage of the gymnasium has been converted into a fermentation room where the floor, walls, and ceiling are made of cedar boards suitable for controlling temperature and humidity. In this room, we ferment our vinegar slowly and carefully while adjusting the temperature to create an optimal environment.
The vinegar is transferred from the fermentation room to the aging tank where it ages for a long time, developing into a full-bodied vinegar.
We value sourcing our ingredients locally, including our Tajima Yuzu-ponzu, made from local soy sauce and Tendaki Yuzu, a local variety that grows at the base of Tendaki Falls. In cooperation with local farmers and companies, we also make “Pure Rice Vinegar” from Kounotori Rice, a (pesticide-reduced rice friendly to wild storks). We also utilize local farmers’ fallow fields to plant and cultivate our own Asakura Sansho (Japanese pepper) trees.