Skilled craftsman Kazuko Kosaka relies on four generations of family experience to create the Marusho fermented vinegars using the same techniques that were employed more than 200 years ago. Fermented and aged for 90 to 500 days in Japanese cedar wood casks, the vinegars are made with rice locally grown on the family estate, and are using water from the Kumano mountains with only the highest quality of natural and local ingredients.
Sambaizu / Bonito Rice vinegar 300mlPrice€16.89
Sambaizu / Bonito Rice Vinegar 700mlPrice€29.79
Tosazu / Dashi Vinegar 300mlPrice€16.80
Tosazu / Dashi Vinegar 700mlPrice€29.14
Kombu Kurozu / Kombu Seaweed Black Vinegar 300mlPrice€19.82
Kombu Kurozu / Kombu Seaweed Black Vinegar 700mlPrice€39.64
Sushizu / Sushi vinegar 300mlPrice€15.68
Ninniku Koruzu / Black Garlic Vinegar 300mlPrice€47.57
Our ponzus are the authentic ponzu sauces made in the traditional ways. We use a generous amount of citrus juice (yuzu, daidai, yuko, kabosu, and sudachi), and add soup stock made from bonito, kombu seaweed, and shiitake mushroom to complete the beautiful flavours.
Champonzu / Mixed Citrus Ponzu Sauce 300mlPrice€18.98
Champonzu / Mixed Citrus Ponzu Sauce 700mlPrice€35.22
Sudachi kombu ponzu - 300mlPrice€19.95
Sudachi Kombu Ponzu - 700mlPrice€39.23
Namashibori Daidai Ponzu - 300mlPrice€18.30
Teshibori Yuzu / Hand Pressed Fresh Yuzu 300mlPrice€27.90
Namashibori Yuzu Ponzu / Fresh Yuzu Ponzu Sauce 300mlPrice€15.69
Our fermented vinegars are made in the traditional Japanese way. Marusho company uses only the highest quality of unpolished rice which is grown in the field of around the producing area, and spring water that comes from the same water source as Nachi Falls. The vinegars are completely handmade, and are fermented for a long period of time, in general about 500 days. Very special care is taken before the fermentation process is completed.