The Essig Manufaktur Marusho was founded in 1879 in the late Edo period and has been producing since then finest Japanese vinegar and Ponzu. Of particular importance for the quality of their products is for Marusho the soft water from the Kumano Mountains, which they use for brewing. The maturation of the vinegars takes place traditionally in wooden barrels, which were made from Kumano cedar trees. In the 1980s of the last century, contact was established with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement.
Here you can get an impression of the Marusho Brewery yourself:
To the video of the Marusho Brewery
Products from Marusho from left to right: Sushi Su Rice Vinegar for Sushi - Sanbaizu - Sudachi Seasoning Sauce - Kombu Kurozu Black Rice Vinegar - Chanponzu - Tosazu
