Kotaro Vinegar, located in Kyoto, is a must-visit destination for travelers who want to experience the best of Japanese cuisine. The vinegar, which has been aged with Kyoto’s famous water and domestic rice using the same traditional manufacturing method since its founding, boasts a depth and mellowness of flavor that can only be created by time.

The history of Kotaro Vinegar dates back to 1620 when the founder, Kotaro Hayashi, began producing vinegar using traditional methods passed down through generations. Today, the shop continues to uphold its long-standing tradition of producing high-quality vinegar without additives or chemical seasonings.

Kotaro Vinegar’s philosophy is to use vinegar as a supporting role that enhances the taste of the dish, without being intrusive. The shop carefully examines the product itself and continues to make it without sparing time and effort, ensuring that every bottle is of the highest quality.

The vinegar’s unique flavor is a testament to the shop’s dedication to preserving traditional methods. It is not only delicious but also good for your body, as it is made without any harmful additives or chemicals. This makes it a popular choice among health-conscious consumers.

Kotaro Vinegar’s commitment to quality has earned it a reputation as one of the best vinegar makers in Japan. Visitors can tour the shop and learn about the production process, which involves aging the vinegar in wooden barrels for up to three years.