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

Tamura Vinegar of Wakayama was founded in 1808 during the Bunka era of the Edo period and boasts a history of over 200 years.

Its signature product, "Miyonohana Persimmon Vinegar," is a one-of-a-kind fruit vinegar made without adding a single drop of water, using only local persimmons from Wakayama Prefecture.

It takes advanced technology to make it without using water.

Tamura Vinegar is committed to using its own unique technology, which combines a traditional fermentation method called static fermentation, which has been passed down through generations, with the latest technology, to create this miraculous vinegar in response to requests from local farmers who wanted to make use of substandard persimmons without wasting them.

Microorganisms slowly develop the moisture and sugars in the persimmons, and the persimmons are left to mature for over two years in fermentation tanks.

During this time, no mechanical stirring is performed, and the process proceeds gently through the workings of nature and the supervision of craftsmen.

It is truly a miracle drop created by nature.

The resulting drop has the characteristic vinegar sharpness removed, giving it a mellow, clear, deep amber color.

It is a "drop of life" that is packed with the nutrition and flavor of persimmons.

Features

"100% Persimmon" made without water

The only ingredients are persimmons from the Kihoku region of Wakayama Prefecture.

A pure manufacturing method that does not add any alcohol, synthetic acetic acid, or water.

Concentrated nutrition and flavor of the fruit itself.

Special fermentation method: static fermentation x long-term aging

Static fermentation is left to its natural course in a fermentation tank, where microorganisms slowly break down sugars.

Matured carefully for over two years.

The excess spiciness is removed, resulting in a surprisingly mellow taste.

Rich in nutritional value

It contains three times the potassium of black vinegar and more than ten times the potassium of rice vinegar. It helps to excrete salt.

Persimmon polyphenols (tannins) are about five times more than wine grapes, and their antioxidant properties support youthfulness.

It also contains ingredients that are beneficial for beauty and health, such as vitamin C, ornithine, and GABA.

Recycling-oriented manufacturing methods that coexist with the environment

After squeezing the vinegar out of the persimmon cake, it is returned to the fields as organic fertilizer to provide nutrients for the persimmons to grow the following year.

No additives or preservatives used. Safe for the whole family.

How to enjoy

Persimmon vinegar honey drink: Mix with water or carbonated water and add honey for a refreshing taste.

Persimmon vinegar milk: When mixed with milk or soy milk, it becomes a thick, drinkable yogurt-like drink.

Japanese dressing: A versatile sauce made with persimmon vinegar, soy sauce, and oil.

Pickled vegetables and vinegared dishes: A mellow and elegant acidity.

Finishing off meat dishes: Add to stir-fries and stews to add richness and flavor.

Frequently asked questions

How much should I drink?

The recommended daily intake is 20-25ml. For easier drinking, dilute it five times with water or carbonated water, or mix it with milk or soy milk.

What makes it different from other vinegars?

It has three features: "100% persimmon production method with no added water," "static fermentation and aging for more than two years," and "approximately three times the potassium of black vinegar."

Can children drink it?

Yes. If you find the sourness too strong, you can add honey or milk to make it more delicious.

How do I store it?

It can be stored at room temperature, but we recommend storing it in the refrigerator after opening. The expiration date is two years from the date of manufacture.

About Tamura Vinegar

The history of Tamura Vinegar began in 1808 (Bunka 5) during the late Edo period, on the banks of the Kinokawa River in Wakayama.

A story spanning over 200 years began when the first generation Tamura Kyubei prepared rice vinegar and grain vinegar.

Since then, the tradition of "making vinegar in harmony with nature" has been passed down from generation to generation.

We believe in the blessings of the land and the power of fermentation, and our stance remains unchanged even as times change.

Persimmon vinegar was once attempted during the war when there was a rice shortage, but production stopped after the war due to cost reasons.

The seventh generation owner, Tamura Akihiro, is the one who has brought this "legendary vinegar" back to life in modern times.

He studied brewing at Hiroshima University and combined that knowledge with traditional techniques passed down through generations to respond to requests from local farmers who wanted to "make use of substandard persimmons without letting them go to waste."

This is how static fermented vinegar made from 100% persimmons, without adding a single drop of water, was born.

In the fermentation tank, the persimmons are slowly transformed by yeast and lactic acid bacteria, and mature for over two years.

The craftsman listens carefully to the faint sounds of fermentation and checks the rhythm of the fermentation.

Rather than leaving it to machines, we work closely with nature and microorganisms, sharpening our five senses to watch over the preparation process - this attitude is the philosophy of Tamura Vinegar.

Furthermore, the persimmon pomace that remains after the persimmon vinegar has been extracted is returned to the fields to provide nutrients for growing persimmons the following year.

This cycle of returning the blessings born from the earth to the earth is also an important element that supports Tamura Vinegar's vinegar production.

"Better vinegar today than yesterday, better vinegar tomorrow than today."

Tamura Vinegar continues to challenge itself, adding innovation to its 200-year tradition.

"Miyonohana Persimmon Vinegar" is a unique drop that is the crystallization of history and dialogue with nature.

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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?