Organic Rice Vinegar made from 100% Japan-grown Organic Rice, Akitakomachi. We first produce in-house sake, then turn it into rice vinegar, which is one of the most traditional methods, almost forgotten nowadays. This vinegar is also long-fermented to create mild sourness. Use for salads, dressings, and pickles.
A spicy citron flavor regardless of the cooking genre. It is a gem that can be used widely with a taste sense when eating. Based on Kyushu-produced yuzu pepper, we waited until all the ingredients were matured, finished to find the best taste. The definitive edition of Japanese tabasco and liquid yuzu pepper.
Our black vinegar (brown rice black vinegar) is made of brown rice which is grown by rice-duck farming certified by organic JAS(Japanese agricultural standard) system, black malted rice and pure water of Aya sharpened in the best laurel forest zone in Japan is used for all process. As some people might feel it out of date, we use the ancient brewing method which is just put ingredients to a large earthenware pot outside for one year and let them be done slowly under the sun of the southern area and the power of time.
Since 1930 years Oyama is making traditional fermented vinegars in the pristine nature of Aya-cho located in the central part of Miyazaki.See all ingredients
We prefer handmade production over automated machine production because we believe in making our products with love, affection, and care. Our vinegar brewery uses 200 years old traditional fermentation clay jars for brewing vinegar
During the first 6 months of the process, we ferment in large clay jars outside. After that, we transfer it to large clay jars inside and ferment it for a further 6 months.