Founded in 1624 in the province of Chikugo, the Shobun Vinegar house is rooted in a tradition of over 300 years inherited from a family sake brewery, making vinegar the natural extension of rice fermentation. True to artisanal production, it favours a slow, static fermentation in jars, using organic whole rice, pure water and koji, following a demanding natural process that values the quality of the ingredients and the action of micro-organisms. In contrast to fast industrial methods, the master vinegar makers carefully oversee the development of the vinegar in ancestral facilities, maintaining a subtle balance between environment, time and human intervention, for "Making good vinegar is like raising a child: you have to watch it closely and not neglect the details." This approach, unchanged in its essence, yields vinegars of great refinement, crafted without additives and in keeping with tradition.
