Yamadai vinegar Recipe
These large clay jars (sangoku wagame)
This manufacturing method was passed on to the founder of Oyama Foods, Kiyoshi Oyama by the master brewer Uheiji Nonaka. This traditional brewing process has now been used successfully for over 80 years. Using good water is essential to making fine vinegar. In 1973, in order to be able to use the purest water, we relocated from Kunitomi town to Aya town in the heart of lush laurel forests. As well as its natural advantages,
Aya town also benefits from its great communal spirit, with the local people working together on their organic agriculture projects. The rich surrounding forest is protected by the people of Aya, as it serves as a great natural filter, purifying the water which flows through it before it passes on to the fields and the earth.
This is the water we use in our vinegar.Kiyoshi Oyama says that “vinegar does you no harm and a lot of good” and these are words we always bear in mind when we’re creating this healthy product.
The fermentation in large clay jars takes place outdoors
This black vinegar is produced in Southern Kyushu. Although such production normally requires the vinegar to be held in small clay jars, Yamadai vinegar is kept in unusually large jars (about 450l) during its fermentation process.
We create our product carefully, using rice, malted rice, Aya pure water, and the same seed vinegar recipe that we have been using since 1930.
A year-long fermentation process
During the first 6 months of the process, we constantly tend the vinegar while it is fermenting in large clay jars outside. After that, we transfer it to large clay jars inside, and ferment it for a further 6 months. The inside of the sangoku wagame (large clay jars) is smooth, allowing the vinegar to circulate freely within the container, resulting in a smooth, mellow taste.