History of Onomichi, a famous vinegar brewery
Onomichi’s shopping arcade has a Showa-era townscape with close ties to the local community. A little past the arcade is the company building of Onomichi Zouzu Vinegar Co. When you step inside, you can smell the refreshing aroma of vinegar. However, the aroma is not a pungent one, but rather a full-bodied one with a hint of sweetness. The company was founded in 1582, the year of the Honnoji Incident, and has been producing vinegar for over 400 years.
Vinegar production in Onomichi is said to have begun in the 1500s. Craftsmen who used to make vinegar in Sakai began making it here. Today, only two companies remain, but during the Meiji period (1868-1912), 10 companies were making vinegar, and the area was famous nationwide,” said Hitoto Maruo, director and factory manager of Onomichi Zouzu Vinegar Co.
Health Benefits of Vinegar
The reason for the rich aroma is the traditional method of making vinegar. The company purchases sakekasu (sake lees) from a sake brewery and lets it mature for three years before using it to make vinegar. First, it is dissolved in water, and then seed vinegar is added and acetic acid fermentation takes place to produce vinegar. The factory has long, narrow fermentation tanks in which vinegar coated with a film of acetic acid bacteria slowly flows to produce mild vinegar.
The acetic acid and other organic acids produced here lower blood sugar levels and promote a gradual rise in blood pressure. For these reasons, vinegar is still popular today as a food that is good for the body. Furthermore, it is the high-quality acetic acid bacteria that have been protected for over 400 years that allows us to produce vinegar with a full-bodied aroma and good health.
Products that retain their goodness and continue to change
Mr. Maruo led us to a secret warehouse in the company. There, vinegar made in the 1950s is still stored in a jar. When I tasted the 60-year-old vinegar, I found that it had a mellow, elegant sweetness and a slight sourness like high-class balsamic vinegar, with no bitterness at all. This is the taste that more than 400 years of history has created. It was a taste that showed the power of the acetic acid bacteria that have been working in this brewery for many years.
Today, they are developing new products using the acetic acid bacteria that they have cherished for many years. Currently popular products include seasoning vinegar and diluted fruit vinegar. Fruit vinegar, which has become a hot topic in recent years, is also popular among young women and is excellent when paired with yogurt or ice cream. With no bitterness and a mild taste, Onomichi Zouzu’s products will continue to change their form and improve our health in the future.
You can also find them here.
