✨３００年の歴史の酢の話
✨A vinegar brewery with 300 years of history

舞鶴キッチンの料理に欠かせない、魔法の一滴。
それは、300年の歴史を持つ「庄分酢」さんの、
静置発酵（せいちはっこう）で造られたお酢です。

「静置発酵」とは、その名の通り「静かに置いておく」こと。
機械で一気に造るのではなく、数ヶ月かけてじっくりと自然に任せて発酵させます。

お酢が自分から美味しくなるのを、じっと待つ。
この贅沢な時間が、驚くほどまろやかで優しい酸味を生み出します。

そんな職人の魂が宿った一滴が、舞鶴キッチンの料理を極上のご馳走へと変えてくれます。
本物だけが持つ奥深い味わいを感じてください🥰

At MAIZURU KITCHEN, the soul of our flavor lies in a single drop of vinegar from Shoubunsu, a brewery with a 300-year legacy in Fukuoka.

What sets them apart is a rare traditional method called "Seichi-Hakko" (Static Fermentation).

While modern vinegar is often mass-produced in days using high-speed machinery, Shoubunsu chooses a different path. Think of it as "letting the vinegar sleep deeply."

In large vats, the vinegar is left undisturbed for months. No stirring, no rushing. Like a fine vintage wine, it is allowed to transform at its own natural pace. This "long, quiet sleep" removes the sharp, stinging edge of the acidity, creating a silky mellow texture and profound depth of umami.

A single drop, infused with the spirit of master craftsmen, transforms our dishes into an extraordinary feast.

Experience the authentic essence of time and tradition at our table.

#FukuokaGourmet #TraditionalJapaneseFood #VinegarArt #Fermentation #SlowFood