Persimmon vinegar made using a traditional method that has been passed down for 200 years: What makes Tamura Vinegar's "Miyonohana Persimmon Vinegar" so special?

The reason we started selling "Miyonohana Persimmon Vinegar" in our store was actually due to a request from a customer. One day, we received a comment on Instagram saying, "I want you to sell persimmon vinegar."

To be honest, at that point I knew absolutely nothing about persimmon vinegar. Of course, I had never consciously tried it. (It may have been in a dish somewhere, but I have no way of knowing.) However, wanting to meet my customers' expectations, I began to thoroughly research the history and production methods of persimmon vinegar, as well as producers in Japan.

As we continued our research, we came across one particular brewery: Tamura Vinegar, a 200-year-old company located in Wakayama Prefecture, Japan's top persimmon producing region.

We discovered that the "Miyonohana Persimmon Vinegar" produced by this brewery was a product of the highest quality in Japan, so we immediately contacted Tamura Vinegar and decided to order some of the product. One sip changed our perception of it.

No water added! Traditional vinegar made from 100% Wakayama persimmons! Tamura Vinegar, a 200-year-old company, Miyonohana Persimmon Vinegar (Large) 720ml / (Small) 300ml

Genuine Persimmon Vinegar - The Perfect Balance You'll Know Immediately After Trying It

I immediately opened the persimmon vinegar and tried it. I was proud to have ordered and tried some of the best vinegars from all over Japan. I still remember that moment.

The moment I took a bite, I couldn't help but exclaim , "This is different!"

It has almost none of the sharp, pungent taste or throat-chilling acidity you get when drinking regular brewed vinegar or the imitation vinegar sold in supermarkets (lol). Instead, I felt a mellow, deep acidity and a deep flavor derived from the fruit. It was like a "umami" flavor that's hard to describe in words.

Where does this difference come from? The answer lies in the traditional manufacturing methods that Tamura Vinegar continues to uphold and the uncompromising selection of ingredients.

Brewed using only persimmons—no water or alcohol added

The method for making "Miyonohana" persimmon vinegar is surprisingly simple.

They only use fully ripe persimmons harvested in the Kihoku region of Wakayama Prefecture.

Not a drop of water is added, nor is any distilled alcohol added. Only the sugar and water contained in the persimmons are used for fermentation.

This is an extremely inefficient method when viewed from the perspective of modern vinegar production. Many vinegar manufacturers add water or distiller's alcohol to shorten the production time and reduce costs. This increases the fermentation rate, allowing the product to be ready in a few weeks or months.

However, Tamura Vinegar has chosen the slowest and most laborious method.

Fermentation is a two-stage process.

First stage: Alcoholic fermentation: Yeast breaks down the sugars (mainly fructose and glucose) contained in persimmons and converts them into alcohol. During this stage, the persimmon juice gradually transforms into an alcoholic beverage. (This is the completion of the truly fantastical persimmon wine.)

Second stage: Acetic acid fermentation: Acetic acid bacteria break down the alcohol produced and convert it into acetic acid, which is the main sour component of vinegar.

This entire process is completed using only the natural action of microorganisms, without any artificial additives. This is the basic manufacturing method for Miyonohana persimmon vinegar.

The choice of static fermentation

What's even more noteworthy is that Tamura Vinegar uses the traditional method of "static fermentation."

Many modern vinegar factories use the following techniques to accelerate fermentation:

• Strict temperature control by machine
• Regular mixing with agitator
• Optimizing oxygen supply through ventilation

These methods can significantly shorten the fermentation period, but Tamura Vinegar does not use these modern techniques.

In static fermentation, the microorganisms in the fermentation tank regulate the temperature themselves, maintaining a balance and allowing the fermentation to proceed slowly. Human intervention is kept to a minimum, leaving the natural rhythm of the microorganisms to take over.

Advantages of static fermentation:

By leaving temperature control to the microorganisms, we can prevent the deterioration of aroma caused by the heat of fermentation. Rapid fermentation can easily cause the loss of volatile aroma compounds due to heat.

The slow fermentation allows ample time for the trace elements contained in the persimmon (polyphenols, minerals, amino acids, etc.) to dissolve into the vinegar.

The natural balance of microorganisms creates a complex flavor. Multiple yeasts and acetic acid bacteria coexist, each producing different metabolic products, resulting in a deep flavor that goes beyond simple sourness.

Disadvantages of static fermentation:

It takes time. It takes several to ten times longer than regular vinegar.

Limited production volume. Due to restrictions on the number and space of fermentation tanks, it is not suitable for mass production.

Quality control is difficult. As much of the process is left to nature, the experience and intuition of the craftsman are essential.

Tamura Vinegar continues to adhere to static fermentation despite these disadvantages, because we believe that there is a quality that can only be achieved through this method.

What aging for more than two years produces

Once fermentation is complete, the persimmon vinegar is not shipped immediately, but instead undergoes a longer aging period.

Regular vinegar is aged for a few months. Inexpensive, mass-produced vinegar is shipped to the market within a few days without going through any fermentation process. This is the secret behind the vinegar you can buy at the supermarket for just a few hundred yen. So, not only do the prices vary greatly, but the nutritional value it provides to your health is also completely different.

"Miyonohana" persimmon vinegar is aged for at least two years, and sometimes for nearly three years .

What happens during the aging period?

Changes in organic acids
Organic acids such as acetic acid, citric acid, and malic acid undergo natural chemical changes, gradually turning the sharp acidity into a rounder, softer taste.

Polyphenol elution
The polyphenols (tannins, etc.) contained in the persimmons slowly dissolve into the liquid over time, increasing the antioxidant effect and deepening the color.

Mineral homogenization
Mineral components such as potassium, magnesium, and calcium are distributed evenly throughout the liquid in a natural balance.

amino acid production
Proteins are broken down and amino acids are produced. Functional amino acids such as GABA and ornithine increase during this aging period.

Taste Integration
The various ingredients interact with each other to create a harmonious overall flavor. The expression "smoothing out" often refers to this process of integration.

Many people feel that "high-quality statically fermented vinegar is easy to drink" because the long aging process naturally balances the acidity, and in the case of persimmon vinegar, it also adds the mellowness unique to fruit vinegar.

A taste that can only be achieved over time: this is the essence of Miyonohana persimmon vinegar.

Nutritional components of persimmon vinegar: Why is it good for your health?

The results of the ingredient analysis show that persimmon vinegar is not just a seasoning.

Potassium – the key to internal balance

The potassium content of persimmon vinegar is noteworthy:

• Approximately 3 times the amount of black vinegar
• More than 10 times stronger than rice vinegar

Potassium is a mineral that plays an important role in the body. Its main functions are regulating osmotic pressure inside and outside cells and promoting the excretion of sodium (salt).

Modern people's diets tend to be high in salt. Processed foods, restaurant meals, and seasonings—the salt contained in these is all refined processed salt that is 99% sodium. If these accumulate without us realizing it, the sodium-potassium balance in the body will be disrupted, causing elevated blood pressure and swelling.

Adequate potassium intake helps to balance the salt levels in the body. This is why persimmon vinegar is useful for people who are concerned about their blood pressure or who are prone to swelling.

Vitamin C—Beautiful skin and immune system

Persimmons are among the fruits with the highest vitamin C content, and this rich vitamin C remains in persimmon vinegar even after fermentation and aging.

Vitamin C is an essential nutrient for both beauty and health.

Skin beautifying effects:

• Promotes collagen production and maintains skin elasticity
• Inhibits the production of melanin pigment and prevents spots and freckles
• Normalizes skin turnover, leading to clearer skin
• Antioxidant properties protect skin from UV damage

In particular, the combination of polyphenols and vitamin C creates a synergistic effect. Polyphenols neutralize active oxygen, and vitamin C promotes collagen production. When these two work together, more effective anti-aging care can be expected.

Supports immune function:

• Strengthens white blood cell function and boosts immunity
• Preventing infectious diseases such as colds and influenza
• Compensate for vitamin C loss caused by stress

Vitamin C is water-soluble and cannot be stored in the body, so it is important to take it daily. By incorporating persimmon vinegar into your daily diet, you can replenish your body with vitamin C in a natural way.

Polyphenols (persimmon tannins) – the power of antioxidants

Persimmons are known for their extremely high polyphenol content among fruits. In particular, persimmon tannin, a type of polyphenol, is said to have several times the content of red wine.

The main function of polyphenols is their antioxidant effect. Our bodies produce active oxygen during the processes of breathing and metabolism. When there is an excess of this active oxygen, it oxidizes cells (a phenomenon known as "rust"), causing aging and various diseases.

Polyphenols neutralize these free radicals and prevent cellular oxidation. This:

• Slows down skin aging
• Maintaining vascular health
• Reduce the risk of lifestyle-related diseases

The following effects can be expected:

GABA (γ-aminobutyric acid) – the amino acid responsible for relaxation

GABA is an amino acid that is naturally produced during the fermentation process. It acts as a neurotransmitter in the brain and has the effect of suppressing excitement.

Research has shown that GABA can:

• Stress reduction
• Improved sleep quality
• Stabilizing blood pressure

In modern society, many people suffer from chronic stress and lack of sleep. Daily intake of foods containing GABA may be a natural way to address these issues.

Ornithine—Supports Metabolism

Ornithine is also an amino acid produced during the fermentation process. It acts in the liver and is involved in ammonia metabolism.

Main effects of ornithine:

• Promotes recovery from fatigue
• Promotes growth hormone secretion
• Liver support

It is especially useful for people who consume a lot of alcohol or who find it difficult to recover from fatigue.

Organic Acids—Key to Energy Metabolism

Acetic acid and citric acid, the main components of persimmon vinegar's sourness, are important substances involved in energy metabolism in the body. Of course, there are countless other organic acids that exist in nature, many of which science has yet to explain.

Functions of acetic acid:

• Promotes fat burning
• Prevents sudden rises in blood sugar levels
• Improves intestinal function

Functions of citric acid:

• Breakdown of fatigue substances (lactic acid)
• Promotes mineral absorption
• Activation of energy metabolism

Organic acids, including others, work in combination to help maintain daily vitality and recover from fatigue.

The health benefits of persimmon vinegar from a scientific perspective

We will organize the health benefits of persimmon vinegar from a scientific perspective.

Stabilizing blood pressure

The promotion of sodium excretion by potassium and the vasodilatory effect of acetic acid work synergistically to contribute to stabilizing blood pressure. Research has shown that continuous intake of vinegar can lower systolic blood pressure.

Anti-aging effect through antioxidant properties

Polyphenols such as persimmon tannins neutralize active oxygen and prevent cellular oxidation, which is expected to help maintain skin elasticity, blood vessel flexibility, and cognitive function.

Stress relief and improved sleep quality

GABA acts as a neurotransmitter, suppressing excessive excitement and promoting relaxation. Clinical trials have shown that GABA intake improves sleep quality.

Fatigue recovery and energy metabolism

Citric acid is a central substance in the citric acid cycle (TCA cycle) and is essential for energy production. Ornithine also promotes ammonia metabolism in the liver and prevents the accumulation of fatigue-causing substances.

Improves intestinal function

Acetic acid lowers the pH level in the intestines, inhibiting the growth of harmful bacteria. At the same time, it promotes the growth of beneficial bacteria such as lactobacillus and bifidobacteria. A healthy intestinal environment leads to improved immune function and nutrient absorption.

Stabilizing blood sugar levels

Studies have shown that consuming vinegar with meals can slow the rise in blood sugar after a meal, possibly because vinegar slows the rate of stomach emptying and moderates the absorption of carbohydrates.

200 years of Tamura Vinegar maker: The revival of the legendary persimmon vinegar

On the right is President Tamura Akihiro, who has taken over the family business as the seventh generation head of the family.We also received a detailed one-hour lecture on the process of making persimmon vinegar and the culture of vinegar.

Tamura Vinegar is a brewery in Wakayama Prefecture that has been in business for over 200 years. This brewery, which has been passed down through seven generations, has come to a major turning point.

The lost tradition of persimmon vinegar

Tamura Vinegar Company once produced persimmon vinegar, but as time passed, production ceased.

During the period of rapid economic growth, there was a demand for "efficiency" and "mass production" throughout Japan. The food industry was no exception. Many breweries abandoned traditional methods and switched to modern techniques. Shortening fermentation periods, increasing mechanization, and reducing costs were the "trends of the times."

A laborious production method like static fermentation was seen as a symbol of inefficiency, and a product with low production volumes like persimmon vinegar was deemed unprofitable.

Just as traditional persimmon vinegar disappeared from many breweries, Tamura Vinegar also temporarily ceased production of persimmon vinegar and instead focused on rice vinegar and grain vinegar.

The seventh generation's decision: shining a spotlight on local persimmons

The turning point came during the time of the seventh head of the family, Tamura Akihiro.

Many persimmons are grown in the Kihoku region of Wakayama Prefecture, but every year a large number of persimmons cannot be shipped because they are irregular in shape or have scratches on their surface.

The taste is fine and the persimmons are edible, but because they don't meet the standards for appearance, they are either discarded or sold for next to nothing.

Mr. Tamura was approached by local farmers asking if there was any way they could revive the persimmon vinegar of the past using these persimmons.

Determined to take over the family business, he studied brewing at Hiroshima National University, and when he became head of the family, he wanted to give back to his hometown, so he began a process of trial and error, relying on old documents and records that had been handed down through generations. Everything from temperature control for static fermentation, adjusting the aging period, and standards for selecting persimmons was a trial and error process.

After many failures, little by little we got closer to the taste of the persimmon vinegar of the past.

The result was "Miyonohana Persimmon Vinegar." It was the moment when a lost tradition was revived in modern times.

Every drop is truly persimmon. This is how the finest persimmon vinegar has been created.

Reasons for refusing online sales

When I had the opportunity to speak with the president, I heard something surprising.

"We don't do business with companies that primarily sell online."

When I asked him why, he told me that he had had a bad experience in the past.

After learning about this persimmon vinegar, the media and magazines reported extensively on its health benefits.

For example, on September 28, 2010, NHK's "Asaichi" reported that Miyonohana persimmon vinegar has the effect of lowering blood pressure. Also, on December 14, 2017, its health benefits were featured on TV Tokyo's "The Clinic Where You Can Find Your Doctor." With many media outlets and magazines reporting on the health benefits of this persimmon vinegar, business deals suddenly increased.

Examples of media coverage of Tamura Vinegar

"At the time, we tried to expand our sales channels all at once, but the value of our products was not properly communicated," President Tamura explained.

Without understanding the manufacturing process or background, they were sold based solely on superficial information such as "good for health" or "unusual." In some cases, they were sold using exaggerated advertising.

"It was painful to see something that we had spent so much time and effort creating treated like that."

In Mr. Tamura's words, I could sense his pride as a craftsman, but at the same time, he was deeply hurt.

That's why now we only do business with people who truly understand the value of our products and can communicate that honestly. Even if our sales channels are limited, we choose to maintain long-term relationships with trustworthy partners over expanding our sales channels. This is exactly the same feeling that led us to start our own Kogaiko Shoten, and we felt a deep connection with him.

The moment our thoughts overlapped

So why did they so readily agree to sell to us, who only sell online?

"We wanted people overseas to know about authentic Japanese persimmon vinegar."

Tamura continued.

"We want to deliver the value of traditional Japanese fermented foods to people who truly understand it, especially those who value their health and seek the real thing. We thought you would be the ones who could convey that message."

The philosophy we hold dear is to deliver wonderful, 100% Japanese-made products to people all over the world, along with the background, manufacturing methods, and passion of the makers.

This philosophy coincided with Mr. Tamura's thoughts.

Unchanging attitude

Even today, Tamura Vinegar's stance has not changed.

Maintaining quality is given priority over increasing production volume.

Rather than maximizing profits, we place more importance on passing on traditions to the next generation.

Rather than striving for efficiency, we choose to take the time to create things carefully.

We are convinced that there is a quality that can only be achieved using this method. This is an unwavering belief that has been cultivated over 200 years of history and seven generations.

This craftsmanship is what supports the quality of Miyonohana Persimmon Vinegar. And the passion of the seventh generation, who revived a tradition that had once been lost, still lives on in this persimmon vinegar.

Persimmons that would have been discarded locally are transformed into persimmon vinegar that can be proud of around the world, thanks to 200 years of tradition, modern technology, and the passion of artisans.

This is not just a story about product development. It is a story that demonstrates the attitude needed for the future: creating new value while preserving traditions by utilizing Japan's local resources.

No water added! Traditional vinegar made from 100% Wakayama persimmons! Tamura Vinegar, a 200-year-old company, Miyonohana Persimmon Vinegar (Large) 720ml / (Small) 300ml

How to incorporate persimmon vinegar into your daily life

With its rich flavor, Miyonohana Persimmon Vinegar can be incorporated into your daily life in a variety of ways.

As a health drink

Basic drinking instructions : Dilute 5 to 10 times with water or carbonated water. Adjust the concentration to your liking. Chilling it makes it easier to drink.

Recommended timing

• A cup when you wake up in the morning (activates metabolism)
• After meals (helps digestion and prevents sudden rises in blood sugar levels)
• After exercise (recovery from fatigue)
• Before bedtime (relaxing effect)

Arrangement

• Add honey to add sweetness
• Add grated ginger to boost your metabolism
• Add lemon juice for a refreshing taste

As a seasoning for cooking

Vinegared dishes <br /> Perfect for vinegared dishes with cucumber, wakame seaweed, octopus, etc. It has a milder acidity than rice vinegar, making it easy to eat even for those who don't like vinegar.

Marinade <br />For marinating fish or vegetables. The sweetness derived from the fruit brings out the flavor of the ingredients.

Dressing <br />Mix with olive oil to make a salad dressing. The basic ratio is 1:2 persimmon vinegar to oil. Adjust the taste with salt, pepper and mustard.

A secret ingredient in simmered dishes <br />Adding a small amount to simmered dishes will add depth to the flavor.

In my house, we eat it every day at lunchtime by pouring it directly over tokoroten (jelly noodles). (I'm currently hooked on tokoroten.)

Usage notes

• Do not drink large amounts of the undiluted solution. It is acidic and may damage tooth enamel or the stomach lining.
• After drinking, we recommend rinsing your mouth with tea or water.
• If you have a weak stomach, we recommend that you avoid taking it on an empty stomach and drink it after a meal.

summary

The persimmon vinegar project, which began as a customer request, has been a great learning experience for us.

"Miyonohana Persimmon Vinegar" is the culmination of Japanese food culture, created by Tamura Vinegar, a company with a 200-year history, through traditional static fermentation and long-term aging.

Summary of features:

• Made with 100% ripe persimmons from Wakayama Prefecture
• No added water or alcohol
• Natural fermentation by static fermentation
• Long-term aging for more than 2 years
• Three times more potassium than black vinegar
• Rich in polyphenols (persimmon tannins)
• Functional amino acids such as GABA and ornithine
• Effects include stabilizing blood pressure, antioxidant properties, fatigue recovery, and improving the intestinal environment.

The quality and nutritional value of this vinegar is vastly different from quickly produced, cheap vinegar. It has a taste and health benefits that can only be achieved through time. The health benefits are hundreds of times greater, yet the price is only a few times higher. Would you call this expensive?

This persimmon vinegar is a must-try for those who are health conscious, seek genuine quality, and value traditional Japanese culture.

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From Manager Miko

I am very happy to have come across this persimmon vinegar. I would never have known about this wonderful product if it hadn't been for a customer's request.

We share the desire expressed by the president of Tamura Vinegar Company: "We want people overseas to know about Japanese persimmon vinegar."

I hope this persimmon vinegar can help you lead a healthy and fulfilling life. If you have any other ideas, please leave a comment or message.

Thank you always!

No water added! Traditional vinegar made from 100% Wakayama persimmons! Tamura Vinegar, a 200-year-old company, Miyonohana Persimmon Vinegar (Large) 720ml / (Small) 300ml