|We transform sake into vinegar using a unique brewing process with no additives to give maximum scope to the natural vinegar flavors.
The traditional slow maturation method produces a wonderfully smooth acidic finish.
4-2 Wakabayashi, Okanbara, Sukagawa-shi
|Representative||Minoru Ota, President and CEO|
|Established year||Around 1850|
|Capital||JPY 20 million||number of employees||5|
|Industry type||Food products|
|Production process||Research and planning | Design and development | Prototyping and small-lot production | Mass production | Production and retail|
|Certification / acquisition standard etc.||Licensed unrefined sake (alcohol) production facility (Sukagawa Tax Office) Winner of the Sanjumaru Selection Award 2015 (rice vinegar, apple vinegar, and black rice vinegar)|
|Major products||Manufacture and distribution of brewed vinegars (rice vinegar, apple vinegar, black rice vinegar, and sake lees vinegar) and processed products (honey apple vinegar, black rice vinegar, ponzu sauce, sushi vinegar, and other vinegar)
Manufacture and distribution of enriched amazake (sweet sake)
|Main facility outline|
|Bottle washer Shintaku Kogyo 400 bottles/h 1
Filling machine Shintaku Kogyo 1,000 bottles/h 1