Tankaisu: an ancestral brown rice vinegar

   

Source: Tankaisu

Tankaisu produces vinegar in the Katsuno district of Takashima (Shiga prefecture), an ancient walled town with a rich historical heritage. Founded in the Edo period, it is the last remaining vinegar brewery in Shiga prefecture, and is highly regarded by its customers.  

The company perpetuates traditional know-how by producing naturally fermented vinegar using ancestral methods, recreated from historical documents. Its catalog offers a wide range of vinegar-based products, including its flagship product, brown rice vinegar or Genmaisu. 

Tenkaisu uses groundwater that gushes abundantly from the Hira mountain range. It is this water that gives the vinegar its sweetness and subtlety. Along with the choice of water, the choice of rice also determines the quality of the product. The Omi Mukashi brown rice we use comes from the living rice fields of Takashima. Pesticide-free, it is purchased directly from local Takashima farmers. This is an ethical and sensible manufacturing process. In fact, the company is committed to using only rice that meets strict environmental standards and is of the highest quality. Even the koji essential for vinegar fermentation is produced locally by Tankaisu.   

 Finally, the exceptional quality of this vinegar is also due to the time and care taken in the manufacturing process. Tankaisu opts for a long fermentation process: after mixing koji, yeast and steamed rice, the vinegar purée resulting from the first alcoholic fermentation is inoculated with acetic bacteria. This process requires 10 times more time and effort than mechanical fermentation, but the flavor this natural method imparts to brown rice vinegar is well worth the effort. This refined taste is developed by letting the vinegar rest for two years after it has been made - a true jewel of craftsmanship!   

Use Tankaisu brown rice vinegar for sushi rice, salads and Japanese pickles.