Large clay jars (sangoku wagame)
The original 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, so in 1973, we relocated from the town of Kunitomi to a town called Aya in the heart of lush laurel forests in order to use the purest water. In addition to its natural advantages, Aya 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 and 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 no harm, but it does do a lot of good, which are words we always bear in mind while creating our healthy products.
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