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Craftsmanship & Tradition
Marusho
MARUSHO – Handcrafted Japanese vinegar aged in wooden barrels since 1879
MARUSHO Vinegar Brewery is one of Japan’s most traditional vinegar producers, founded in Wakayama in 1879. Surrounded by mountains, forests and spring water – and driven by three generations’ passion for sumo, wood craftsmanship and fermentation – MARUSHO produces pure vinegar and ponzu with respect for both nature and craftsmanship.
Explore our wide range from
MARUSHO
Japan, japan
Sudachi Kombu Ponzu – MARUSHO – 700ml
49,34 €
In stock
Japan, japan
Champonzu
From 38,66 €
In stock
Japan, japan
Yuzu Ponzu – Namashibori
From 46,66 €
In stock
Japan, japan
Dai Dai Ponzu – MARUSHO – Namashibori – 700ml
49,34 €
Sold out
Japan, japan
Sushizu vinegar – MARUSHO – 700ml
49,34 €
In stock
Japan, japan
Sanbaizu vinegar – MARUSHO – 700ml
49,34 €
In stock
Japan, japan
Tosazu vinegar – MARUSHO – 700ml
49,34 €
In stock
Japan, japan
Shio ponzu – MARUSHO – 700ml
49,34 €
In stock
Brewed in cedar wood – with nicknames from the world of sumo
At MARUSHO, the vinegar ferments in large handmade wooden barrels, each named after sumo masters. This is no coincidence – the founder was himself a sumo trainer, and the family has maintained both the sport and its pride ever since. The 12 barrels, made from Kumano cedar wood, ensure optimal conditions for fermentation, with a constant temperature of 40°C year-round.
Sushizu vinegar – MARUSHO – 700ml
49,34 €
Marusho Sushizu is a Japanese sushi vinegar developed for sushi rice. It is made from rice vinegar, sugar, and salt, so it can be mixed directly into freshly cooked rice.The flavor is mild, slightly tangy, and gently sweet with balanced salting. It gives the rice the classic taste and texture…
Slow fermentation – intense flavour
MARUSHO’s vinegar is produced through a slow fermentation process lasting from 90 to 500 days. Local glutinous rice, fresh mountain water from the Kumano mountains and natural yeast are combined in wooden barrels, where the vinegar is allowed to develop its deep and complex character.
After an initial fermentation of up to 70 days (longer in summer), the vinegar is transferred to ageing barrels, where it rests for a further 4–5 months. The result? A vibrant, full-bodied and well-balanced vinegar that cannot be compared to industrial alternatives.
Champonzu
From 38,66 €
Ponzu is a citrus-based sauce with soy sauce, rice vinegar, and citrus such as lemon, lime, or orange. Chamon is based on rice vinegar and kombu (seaweed), which adds depth and umami. The combination creates a sauce with both freshness and structure.Marusho has further developed this base by adding ginger…
Local ingredients and sustainable production
MARUSHO insists on local ingredients of the highest quality:
- Glutinous rice from the Kumano region
- Freshly picked Japanese citrus fruits and plums for ponzu
- Soft mountain water from the source of the Nachi Waterfall
After World War II, they briefly experimented with plastic tanks, but the difference in quality was so noticeable that they quickly returned to wood – and have never looked back.
