Featured in James Martin's Saturday Morning, our smoked vinegar manufactured by Tajima Brewery provides a unique fragrance to dishes - smoked with cherry wood chips, this vinegar is perfect for meats, fish and salad. Made from high quality, locally sourced ingredients and aged for an extended time, this vinegar has a rich, complex flavour with the distinct smoky aroma and taste. 

This Smoked Vinegar has high acidity (5%). Rice vinegar is smoked with Japan cherry wood chips. Great with mushrooms and fries.

About Tajima Brewery 

Founded in 2008, Tajima Brewery specialise in all types of vinegars, brewed vinegar is typically made with carefully aged sake lees (a by-product of sake brewing) using the traditional “static fermentation method”, a process that requires long fermentation and maturation periods. Located at the base of Mt. Hyonosen, the nature-rich area provides pure water and ideal conditions for fermentation. Tajima Brewery is aligned with several SDG’s, sourcing ingredients locally from small farmers and donating money to maintain the health of the land. In cooperation with local farmers and companies, the brewery also make “Pure Rice Vinegar” from Kounotori Rice, a (pesticide-reduced rice friendly to wild storks). We also utilize local farmers’ fallow fields to plant and cultivate their own wn Asakura Sansho (Japanese pepper) trees. As a company, Tajima are committed to local revitalization, hosting a yearly social gathering in the Ikada District in Yabu City. Tajima Brewery believes their vinegar is not suited for mass production because they use a traditional handmade method of brewing and aging that takes half to three and a half years. Through this process, the proteins in the ingredients slowly decompose into aged amino acids and produce a signature clear color, aroma, richness, umami, and full-bodied taste.  

Static Fermentation Method 

In the fermentation room the floor, walls, and ceiling are made of cedar boards suitable for controlling temperature and humidity. In this room, vinegar is fermented slowly and carefully while adjusting the temperature to create an optimal environment. 

Long Term Maturing 

The vinegar is transferred from the fermentation room to the aging tank where it ages for a long time, developing into a full-bodied vinegar .