Your basket is currently empty!
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 – 700ml
49,66 €
In stock
Japan, Japan
Champonzu
From 38,93 €
In stock
Japan, Japan
Yuzu Ponzu – Namashibori
From 46,98 €
Sold out
Japan, Japan
Dai Dai Ponzu – Namashibori – 700ml
49,66 €
Sold out
Japan, Japan
Rice vinegar SUSHIZU- 700ml
49,66 €
In stock
Japan, Japan
SAMBAIZU vinegar – 700ml
49,66 €
In stock
Japan, Japan
Rice vinegar TOSAZU – 700ml
49,66 €
In stock
Japan, Japan
Shio ponzu – 700ml
49,66 €
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.
Rice vinegar SUSHIZU- 700ml
49,66 €
Sushizu from Marusho is an excellent Japanese sushi vinegar, specially developed to perfect the taste of sushi. Marusho is a reputable producer specializing in traditional Japanese sauces and vinegars.Sushizu is made from a combination of rice wine vinegar, sugar, and salt. This well-balanced blend provides a lightly tangy and sweet…
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 38,93 €
Champonzu sauce is a specialty from the Japanese producer Marusho, who is known for their high quality sauces and marinades. Champonzu sauce is a combination of two classic Japanese sauces: ponzu and chamon.Ponzu sauce is a citrus-based sauce that is typically made from soy sauce, rice vinegar, and citrus fruits…
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.
