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A vinegar shop that has been in business for 140 years. We manufacture vinegar that is particular about organic ingredients, additive-free, and domestic raw materials. Based on old-style brewing, we make higher quality vinegar by adding our own manufacturing method.

〜1,000

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Vinegar

ヨジベエノス

Vendor

杉田与次兵衛商店有限会社、カネヨ

〜1,000

Followers

Eco-friendly

Organic

Locally Made

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About the brand

Organic pure rice vinegar that uses only domestic organic rice. We do everything in-house, from rice milling to koji making, sake brewing, and vinegar brewing (acetic acid fermentation), and we are devising various ways to make vinegar with a strong flavor.

Seasoning vinegar is manufactured with no additives and is particular about domestic ingredients. We are developing vinegar that is convenient, delicious, and safe for your family to eat.

We manufacture ponzu sauce and rice vinegar using local agricultural products. In addition, we are working with local people to collaborate with local confectionery workshops to transform the peels after juicing and the used fruits into sweets.

More about the Brand Owner

滝澤　彦胤

HIROTSUGU TAKIZAWA

Takizawa, the fifth generation CEO, is from Hokkaido. After working as a junior high school science teacher for about 15 years, he moved to Onomichi City, Hiroshima Prefecture to take over his wife's family's family business when he got married. His father-in-law, the previous generation, strictly taught him the art of vinegar making and the attitude of working on manufacturing. While protecting what Yojibe vinegar has carefully inherited, we are working on manufacturing and developing products with flexible ideas to meet the needs of the times. In addition, since I am not good at green onions, I cannot make products related to green onions.

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Why are we doing?

What are we doing?

Commitment to the product

Who are supporting us?

Why are we doing?

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A baton passed down for 140 years

Yojibee Vinegar (Sugita Yojibei Shoten) opened in the 17th year of the Meiji era in Onomichi, a port city located on the coast of the Seto Inland Sea, Hiroshima Prefecture.

There is no record of why the first Yojibei started a "vinegar shop", but it is said that Onomichi has been a thriving vinegar making town since ancient times due to the water quality suitable for fermentation (medium-hard water) and the warm climate.

140 years since the founding

It is by no means a large company, and only a few people in this world know about vinegar.

It's about the size of a family business plus α, but we abandoned the stability of the civil service (laughs) and took over this company.

Somehow?

That is as expectedBecause there are customers who say, "It has to be nerdy vinegar."

The fact that it has been going on for 140 years means that we have customers without interruption for 140 years.

For 140 years, managers of each era have overcome various difficulties and have continued to work tirelessly.

And that there are people who work together for 140 years without interruption.

It's not easy to pass on this baton, but it's the most rewarding mission!

That's what I think.

What will we, the fifth generation, protect and create?

What kind of people can we connect with and expand?

Every day I have a lot of trouble, fun, and sweat.

What are we doing?

Start with sake brewing

Vinegar is made by first making "sake" as a raw material, and then adding seed vinegar to it and fermenting it with acetic acid.

This "sake" can be produced quickly and inexpensively by using brewing alcohol.

However, the flavor of vinegar is greatly related to the amount of amino acids, and the amount of amino acids is almost determined at the time of "sake brewing".

In order to make Yojibee vinegar with a more ideal flavor, we have consistently done it in-house from "sake brewing".

Sugita method of stationary fermentation

A traditional brewing method (static fermentation method) that produces rice vinegar that is mellow while having a firm acidity and is full of rice flavor. However, the drawback of vinegar made by this method is that it has a unique strong aroma.

Yojibee's vinegar is based on static fermentation, but by adding a unique manufacturing method, the unique aroma is suppressed, and delicious and easy-to-use pure rice vinegar is produced.

The best taste with simple ingredients

A convenient seasoning vinegar that is suitable for the times that demand time savings. Yojibe vinegar is particular about the production of seasoning vinegar that customers can "understand (imagine) what is in it when they see the ingredients".

We do not use additives, and we use domestic raw materials as much as possible to make "convenient, delicious, and safe vinegar".

Together with the Mr./Ms. of the community

We produce ponzu and rice vinegar using local agricultural products.

We are very Thailand for being able to use agricultural products made by local people. I will use it carefully.

In addition, the rice bran, peel, fruit, etc. that come out after production are picked up by the local poultry industry as feed.

In collaboration with Mr./Ms., we are gradually developing products other than vinegar.

We are a company that is supported by everyone in the community.

In the future, we will continue to make vinegar while thinking about what kind of products we can make and what we can do for the community.

Commitment to the product

"Organic Junmai Vinegar"

It is a pure rice vinegar made only from domestic organic rice, and is characterized by the original flavor of rice, mellow acidity, and gentle aroma.

In order to make rice vinegar with the ideal flavor, there are points that are particular about various processes of vinegar making.

[Raw material rice]

To make vinegar, first turn rice into sake. The rice at that time is not "sake rice" but rich in amino acids (umami)Glutinous riceUsing the

【Rice polishing】

It is a protein mass and contains a lot of amino acidsSo as to leave the germRice milling

【Koji】

Proteolytic enzymes are often promoted to increase amino acidsMiso kojiUsing the

[After alcoholic fermentation]

After the end of alcoholic fermentation in about 2 weeks, it is aged for 1 month and waits for the increase in amino acids

[Acetic acid fermentation]

Unlike complete static fermentation, it is stirred 1~2 times a day so as not to break the acetic acid coating. It does not take as long as complete static fermentation, but it is not as rapid as mechanical fermentation (quick brewing method), so it becomes a rice vinegar with a strong acidity but a mellow feeling and a mild aroma.

[Ripening period]

Even after the end of acetic acid fermentation, it is aged for more than 3 months to pursue a mellow acidity without cad

"Vinegary vegetable person"

Seasoning vinegar made to eat vegetables deliciously.

Just soak the cut vegetables overnight.

The only ingredients are organic pure rice vinegar, raw sugar, salt, honey, and kelp.

All made in Japan.

It has a mild acidity, gentle sweetness, and plenty of kelp flavor.

We have received comments such as "Children who don't like vegetables eat it!"

"Drinking plum and apple cider vinegar"

"Drinking vinegar" is perfect as a reward for yourself for working hard and as a gift of gratitude to your loved ones.

Pure apple cider vinegar made only from apple juice is soaked with plums and beet sugar and aged for more than 3 months.

All raw materials are domestically produced.

Thailand is a drink of carbonated water, soy milk, shochu, or whatever you like, dividing it into about four times.

It is also recommended to sprinkle it on yogurt or vanilla ice cream as it is.

Who are supporting us?

We have received many patronage from those who "Thailand want to stick to additive-free, organic materials, and domestic raw materials" and those who have a lineup that is particular about such things.

Also, "I like it because it has a sour taste but doesn't get tangy."

Along with the happy voices of "I've been using it since I was a child, it has to be vinegar from here," we receive regular orders from outside the prefecture (and sometimes from people who have moved overseas).

I am most happy that parents and children have been using it for generations.

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Deferred payments of up to 60 days

Pay for purchases by invoice. Payment via credit card is also accepted.

Deferred payments of up to 60 days

Pay for purchases by invoice. Payment via credit card is also accepted.

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Vinegar

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More about the Brand Owner

滝澤 彦胤

HIROTSUGU TAKIZAWA

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滝澤　彦胤