Tajima: vinegar from the heart of Japan's terroir
Static vinegar fermentation process. Source : Noshi Goto
Founded in 2008, Tajima Brewery, located in Yabu, Hyogo prefecture, moved into the former Nishitani elementary school after it closed. As well as producing vinegar, the company is actively involved in local life, organizing tasting events and collaborating with restaurants to integrate its products into the local gastronomy.
Through these initiatives, the company establishes a direct link with its customers and makes a point of maintaining close relations with the community. Her aim: to make her products easily accessible and to reinforce their anchorage in local habits.
Red vinegar, or akasu in Japanese, has its roots in the Edo period. As rice was an essential commodity at the time, and in order to make maximum use of it, sake lees were refermented into vinegar after the sake brewing process. This process of fermenting sake lees gave rise to Akasu, a dark reddish vinegar with a molasses-like aroma.
The static fermentation required for akasu is a manufacturing method in which fermentation takes place without agitation, leaving micro-organisms to act naturally on the surface of the liquid. This slow process allows a complex development of aromas, giving the vinegar a richer flavor, balanced acidity and umami depth.
Today, akasu is used in prized edomae-style sushi. It can also replace common rice vinegar in salads, pickles and more.
