The Marukan Vinegar Company has been brewing natural rice vinegars in Japan since 1649. Rich experience and scientific improvements accumulated during these more than three centuries make them experts of 100 percent naturally matured vinegar by the traditional method. We use only selected rice, and spend about one month for brewing.
In the long history of vinegar, production methods have been altered in order to achieve faster production. There are three methods of production now. The first is the most traditional method, the Japanese or Orleans process; the second is known as the Generator process or quick vinegar process: and the third, the most economical and fastest method, is named the submerged aeration method. Although the second and third methods are more economical than the Japanese method, the Marukan Vinegar Company obstinately refuses to use the two faster methods, since these can never produce as fine a quality of vinegar as the slow and natural brewed method.