High quality vinegar is determined by "High Quality Ingredients", "Superior Technology" and "Natural Environment".
High quality vinegar is considered to be high quality only when several conditions meet together at a high level. The most necessary ingredient is good quality water. Hiroshima's water is known to be a soft water in general and is said to be mellow and good tasting since a long time ago. Especially, the water of Yamato-Cho, located near Saijo where famous sake is produced, has acquired the evaluation of being the best quality water among the other famous waters. Next important element is Mild Climate. Hiroshima's climate (Setouchi style climate) has the average temperature of 13°C , yearly rain drops of 1,500 mm, and it is mild and warm. This particular climate has a great influence on the quality of yeast fungus as well as of brewing culture bacteria, etc. which is a very important factor during the fermentation process. The mold or bacteria cultured by Otafuku adjust very well to such climate and this is one of the reasons we can produce mellow vinegar.
We have cultivated vinegar very preciously.
Since the inauguration of our business in 1923, Otafuku's motto has been "the fundamental basis of Otafuku is vinegar". You'll understand it to be true by thinking that Otafuku has produced sauce, ketchup and basting in which vinegar is the primary ingredient. Also, we have developed sweet rice wine seasoning utilizing the techniques of vinegar production. Vinegar is the core of basic tastes (5 tastes: saltiness, sweetness, sourness, bitterness, deliciousness). It can be said that vinegar is the first traditional taste invented by human beings.
We've been trying to provide better quality vinegar to our customers. As a result, we've established Yamato factory where the traditional fermentation method, Static Fermentation (a fermentation process in a quiet and undisturbed environment), has been used to produce better quality vinegar, which we'll deliver to the customers .