Occasionally we do bring in products from overseas, especially when there is an amazing story to go with the product.
In hopes to get everyone to understand the value in this product, here is a little bit about vinegar in general.
Vinegar is thought to be the oldest condiment in human history. First, humans started the practice of storing grains and fruit, next the concept of alcoholic fermentation was born, and then, through the addition of acetic acid bacteria, vinegar was created.
Rice vinegar production methods can be broadly divided into two categories.
Old Style
Rice Production→Sake Production→Vinegar Production（Standing Method）→Long Maturation Process（The traditional method of production）
How about in modern times?
Raw Rice Alcohol→Vinegar Production（Rapid Brewing Method）→Short Maturation Process (The current mainstream method of mass production)
The Rapid Brewing Method:
Also known as the all-sided fermentation method, the rapid brewing method allows for the consistent production of a set amount of vinegar in a short period of time and is the method currently employed by most vinegar manufacturers. Fermentation only occurs on the side where the acetic acid bacteria comes in contact with air. Therefore, in the rapid brewing method, machines are used to forcibly inject air into the liquid, allowing bacteria within the liquid to also constantly be in contact with the air, and fermentation to occur everywhere (all-sided fermentation). Using this technique, the fermentation process can be completed over just three to seven days. This method produces sour vinegars, characterised by their crisp acidic flavour. Almost odourless, these vinegars are great for individuals who dislike the scent of vinegar and can also be easily used to remove the harshness from vegetables, as a disinfectant, or for cleaning purposes. As this method allows for mass production, the vinegars created through this process can be offered at a low price.
The Standing Fermentation Method:
So, what is the traditional standing fermentation method? A layer of acetic acid bacteria is planted on the surface of the liquid which will form into the vinegar (sake, or an alcohol-containing liquid). This mixture is then allowed to stand while the fermentation process progresses. The fermentation process takes three to four months to complete, after which the liquid is matured in tanks for a period of anywhere between six months to over a year. Throughout the long fermentation and maturation process flavour components and organic acids containing nutrients are produced, creating an aromatic vinegar with a rich taste filled with umami. The vinegar itself is delicious. The vinegar produced using this method adds an aroma and richness to meals, taking them to the next level. As the process takes time, these vinegars cannot be mass produced and are therefore priced higher.
The people behind the art
The products
By purchasing these products, you are helping this traditional family business survive and also help preserve these art forms, that would otherwise disappear with the emergence of machines, competition over lowering prices, and other economic factors.
Available in our North Vancouver and East Vancouver stores.
