{"title":"Shobunsu","description":"\u003cp\u003eShobunsu is a family-run vinegar brewery in Okawa City, Fukuoka, Japan, with over 300 years of history crafting traditional rice and brown-rice vinegars using methods passed down through generations of the Takahashi family. Their artisan process starts with simple, high-quality ingredients—rice, water, and koji—and relies on slow, static fermentation in traditional clay jars and barrels that nurture the natural development of flavor, acidity and depth. Today Shobunsu’s range of vinegars reflects centuries of precision and patience, treasured in both Japanese kitchens and global pantries for dressings, marinades, and delicate seasoning that highlights the essence of real fermentation.\u003c\/p\u003e","products":[{"product_id":"premium-pure-rice-vinegar","title":"Premium Pure Rice Vinegar","description":"\u003cp\u003eA superior quality rice vinegar with a rich, complex and aromatic flavor only possible using their slow fermentation method in ceramic vessels. Our vinegar comes from a family-owned vinegar company that has been making vinegars for over 300 years. Use for pickling, sunomono dishes, sushi rice, dressings, etc. \u003c\/p\u003e\n\u003cp\u003eThis rice vinegar is made first by making sake (nihonshu) from the local rice, then turned into vinegar using a static fermentation method. Static fermentation requires time and patience, and is made by having the sake sit in ceramic vessels and letting the acetic acid slowly turn into vinegar with exposure to air. They do not mix it, and only occasionally lift the cover to check the progress. \u003c\/p\u003e\n\u003cp\u003eMost vinegars sold now are made from the rapid fermentation method, involving continuous mixing with machinery to expose the sake to more air, hence turning it into vinegar rapidly (often within 24 hours). \u003c\/p\u003e\n\u003cp\u003eWhile the static method takes more time, it leads to a much more complex, rich and aromatic vinegar than those made with rapid method using machinery. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe family began as a sake distillery in 1624, using the clear waters and abundant rice that grows in their region. The 4th generation head of the household decided to shift to vinegar making, a natural transition as vinegar is made from sake. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRefrigerate after opening. Store away from direct sunlight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaw materials: Japanese rice \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWeight 575g \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e300ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduct of Japan \u003c\/span\u003e\u003c\/p\u003e","brand":"Motobayashi","offers":[{"title":"Default Title","offer_id":46859521163485,"sku":"Ricevinegar","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00598_9c82d491-b5c3-4614-9b95-7ffc2030a72d.jpg?v=1769887808"},{"product_id":"premium-kurosu-black-vinegar","title":"Premium Kurozu Black Vinegar","description":"\u003cp\u003eA high quality black vinegar (kurozu) from a family making vinegars for over 300 years. Black vinegar is made from genmai (brown rice), which leads to more amino acids and also a milder flavor than other forms of vinegar. \u003c\/p\u003e\n\u003cp\u003eThe complex and aromatic flavor of this vinegar is only possible from their slow static fermentation method. They use 70 year old ceramic vessels that are half buried into the ground, allowing the warmth from the sun to support the process. The vessels are covered with washi paper that is coated with persimmon juice to deter any insects. They do not mix it, and only occasionally lift the cover to check the progress. \u003c\/p\u003e\n\u003cp\u003eMost vinegars sold now are made from the rapid fermentation method, involving continuous mixing with machinery to expose the sake to more air, hence turning it into vinegar rapidly (often within 24 hours). \u003c\/p\u003e\n\u003cp\u003eWhile the static method takes more time, it leads to a much more complex, rich and aromatic vinegar than those made with rapid method using machinery. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe family began as a sake distillery in 1624, using the clear waters and abundant rice that grows in their region. The 4th generation head of the household decided to shift to vinegar making, a natural transition as vinegar is made from sake. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRefrigerate after opening. Store away from direct sunlight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaw materials: Japanese rice \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e300ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduct of Japan \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Motobayashi","offers":[{"title":"Default Title","offer_id":46859566219485,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00604_56e66cf0-ac8a-4995-bb0a-3bd5158e244e.jpg?v=1769888390"},{"product_id":"premium-sushi-vinegar","title":"Premium Sushi Vinegar","description":"\u003cp\u003eAn excellent vinegar made specifically for making the best sushi rice,  from a family making vinegars for over 300 years. Made without any preservatives or additives. \u003c\/p\u003e\n\u003cp\u003eSimply mix with rice to enjoy as sushi rice, or make your own \u003cem\u003egari\u003c\/em\u003e (pickled ginger) by thinly slicing ginger and soaking it in this vinegar. \u003c\/p\u003e\n\u003cp\u003eThe complex and aromatic flavor of this vinegar is only possible from their slow static fermentation method. They use 70 year old ceramic vessels that are half buried into the ground, allowing the warmth from the sun to support the process. The vessels are covered with washi paper that is coated with persimmon juice to deter any insects. They do not mix it, and only occasionally lift the cover to check the progress. \u003c\/p\u003e\n\u003cp\u003eMost vinegars sold now are made from the rapid fermentation method, involving continuous mixing with machinery to expose the sake to more air, hence turning it into vinegar rapidly (often within 24 hours). \u003c\/p\u003e\n\u003cp\u003eWhile the static method takes more time, it leads to a much more complex, rich and aromatic vinegar than those made with rapid method using machinery. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe family began as a sake distillery in 1624, using the clear waters and abundant rice that grows in their region. The 4th generation head of the household decided to shift to vinegar making, a natural transition as vinegar is made from sake. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRefrigerate after opening. Store away from direct sunlight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIngredients: Rice vinegar, sugar, salt, kombu dashi \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e300ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduct of Japan \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Motobayashi","offers":[{"title":"Default Title","offer_id":46859591155933,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00497_850de834-ad0d-43f8-9aab-787e94b94797.jpg?v=1769646763"},{"product_id":"premium-japanese-apple-vinegar","title":"Premium Japanese Apple Vinegar","description":"\u003cp\u003eA delightful apple vinegar from a family making vinegars for over 300 years. Made without any preservatives or additives. Use for marinating seafood, making dressings, or drink by diluting with water. \u003c\/p\u003e\n\u003cp\u003eThe complex and aromatic flavor of this vinegar is only possible from their slow static fermentation method. They use 70 year old ceramic vessels that are half buried into the ground, allowing the warmth from the sun to support the process. The vessels are covered with washi paper that is coated with persimmon juice to deter any insects. They do not mix it, and only occasionally lift the cover to check the progress. \u003c\/p\u003e\n\u003cp\u003eMost vinegars sold now are made from the rapid fermentation method, involving continuous mixing with machinery to expose the sake to more air, hence turning it into vinegar rapidly (often within 24 hours). \u003c\/p\u003e\n\u003cp\u003eWhile the static method takes more time, it leads to a much more complex, rich and aromatic vinegar than those made with rapid method using machinery. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe family began as a sake distillery in 1624, using the clear waters and abundant rice that grows in their region. The 4th generation head of the household decided to shift to vinegar making, a natural transition as vinegar is made from sake. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRefrigerate after opening. Store away from direct sunlight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIngredients: Apple juice\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e300ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduct of Japan \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Motobayashi","offers":[{"title":"Default Title","offer_id":46859591876829,"sku":"APPLEVINEGAR","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00592_5dc08d97-9243-4402-bba8-4265db5fa915.jpg?v=1769887842"},{"product_id":"persimmon-vinegar","title":"Persimmon Vinegar","description":"\u003cp\u003eA unique vinegar made with persimmon, use for marinades, dressings, or drink by diluting with water or even milk with honey. Comes from a family-owned vinegar company that has been making vinegars for over 300 years in Kumamoto, Japan. \u003c\/p\u003e\n\u003cp\u003eThe complex and aromatic flavor is only possible from their slow static fermentation method. They use 70 year old ceramic vessels that are half buried into the ground, allowing the warmth from the sun to support the process. The vessels are covered with washi paper that is coated with persimmon juice to deter any insects. They do not mix it, and only occasionally lift the cover to check the progress. \u003c\/p\u003e\n\u003cp\u003eMost vinegars sold now are made from the rapid fermentation method, involving continuous mixing with machinery to expose the sake to more air, hence turning it into vinegar rapidly (often within 24 hours). \u003c\/p\u003e\n\u003cp\u003eWhile the static method takes more time, it leads to a much more complex, rich and aromatic vinegar than those made with rapid method using machinery. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe family began as a sake distillery in 1624, using the clear waters and abundant rice that grows in their region. The 4th generation head of the household decided to shift to vinegar making, a natural transition as vinegar is made from sake. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRefrigerate after opening. Store away from direct sunlight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaw materials: Japanese grown persimmon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e300ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduct of Japan \u003c\/span\u003e\u003c\/p\u003e","brand":"Motobayashi","offers":[{"title":"Default Title","offer_id":46859592499421,"sku":"Persimmon","price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00600_b8d04503-064d-44d1-a373-e1145835193b.jpg?v=1769887894"},{"product_id":"artisanal-kasumi-kurozu-black-vinegar","title":"Artisanal Kasumi Kurozu Black Vinegar","description":"\u003cp\u003eThe highest quality black vinegar (kurozu) made using the original 300 year old recipe of this family-owned vinegar company.  This vinegar is cloudy, as it is purposely not filtered completely to allow more amino acids and flavor from the acetic acid bacteria in the ceramic fermentation vessels.\u003c\/p\u003e\n\u003cp\u003eThe complex and aromatic flavor is only possible from their slow static fermentation method. They use 70 year old ceramic vessels that are half buried into the ground, allowing the warmth from the sun to support the process. The vessels are covered with washi paper that is coated with persimmon juice to deter any insects. They do not mix it, and only occasionally lift the cover to check the progress. \u003c\/p\u003e\n\u003cp\u003eMost vinegars sold now are made from the rapid fermentation method, involving continuous mixing with machinery to expose the sake to more air, hence turning it into vinegar rapidly (often within 24 hours). \u003c\/p\u003e\n\u003cp\u003eWhile the static method takes more time, it leads to a much more complex, rich and aromatic vinegar than those made with rapid method using machinery. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe family began as a sake distillery in 1624, using the clear waters and abundant rice that grows in their region. The 4th generation head of the household decided to shift to vinegar making, a natural transition as vinegar is made from sake. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRefrigerate after opening. Store away from direct sunlight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaw materials: Japanese rice \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e200ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduct of Japan \u003c\/span\u003e\u003c\/p\u003e","brand":"Motobayashi","offers":[{"title":"Default Title","offer_id":46859593449693,"sku":"kasumi","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00602_45907d7f-20e3-4977-abb4-b1b4cae124e8.jpg?v=1769888317"},{"product_id":"yuzu-drinking-vinegar","title":"Yuzu Drinking Vinegar","description":"\u003cp\u003eA bestseller in Japan, this vinegar has been made specifically for drinking. Simply dilute with any type of water- cold or hot, still or bubbly. Recommended ratio is 1 part vinegar to 4 or 5 parts water. \u003c\/p\u003e\n\u003cp\u003eMade by a family-owned vinegar company that has been making vinegars for over 300 years. The secrets of the vinegar making process are written on a scroll that only the next successor is allowed to read. \u003c\/p\u003e\n\u003cp\u003eThe family uses the static fermentation method which requires time and patience. Vinegar made in this way sit in ceramic vessels and the acetic acid slowly turn the sake into vinegar with exposure to air. They do not mix it, and only occasionally lift the cover to check the progress. \u003c\/p\u003e\n\u003cp\u003eMost vinegars sold now are made from the rapid fermentation method, involving continuous mixing with machinery to expose the sake to more air, hence turning it into vinegar rapidly (often within 24 hours). \u003c\/p\u003e\n\u003cp\u003eWhile the static method takes more time, it leads to a much more complex, rich and aromatic vinegar than those made with rapid method using machinery. \u003c\/p\u003e\n\u003cp\u003eRefrigerate after opening. Store away from direct sunlight. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIngredients: Honey, yuzu juice, rice vinegar \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e200ml\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduct of Japan \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Motobayashi","offers":[{"title":"Default Title","offer_id":46859595120861,"sku":"yuzuvinegar","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00595_bf96df1e-e59f-4384-a2b6-220e677ebaba.jpg?v=1769822767"},{"product_id":"ginger-drinking-vinegar","title":"Ginger Drinking Vinegar","description":"\u003cp\u003eA bestseller in Japan, this vinegar has been made specifically for drinking. Simply dilute with any type of water- cold or hot, still or bubbly. Recommended ratio is 1 part vinegar to 4 or 5 parts water. \u003c\/p\u003e\n\u003cp\u003eMade by a family-owned vinegar company that has been making vinegars for over 300 years. The secrets of the vinegar making process are written on a scroll that only the next successor is allowed to read. \u003c\/p\u003e\n\u003cp\u003eThe family uses the static fermentation method which requires time and patience. Vinegar made in this way sit in ceramic vessels and the acetic acid slowly turn the sake into vinegar with exposure to air. They do not mix it, and only occasionally lift the cover to check the progress. \u003c\/p\u003e\n\u003cp\u003eMost vinegars sold now are made from the rapid fermentation method, involving continuous mixing with machinery to expose the sake to more air, hence turning it into vinegar rapidly (often within 24 hours). \u003c\/p\u003e\n\u003cp\u003eWhile the static method takes more time, it leads to a much more complex, rich and aromatic vinegar than those made with rapid method using machinery. \u003c\/p\u003e\n\u003cp\u003eRefrigerate after opening. Store away from direct sunlight. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIngredients: Sugar, rice vinegar, ginger, honey  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e200ml\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduct of Japan \u003c\/span\u003e\u003c\/p\u003e","brand":"Motobayashi","offers":[{"title":"Default Title","offer_id":46859595645149,"sku":"GINGER","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00593_4edb0ea0-1dfb-428c-bc00-73558daca1b1.jpg?v=1769822688"}],"url":"https:\/\/bernalcutlery.com\/collections\/shobunsu.oembed","provider":"Bernal Cutlery","version":"1.0","type":"link"}