Before discussing vinegared rice, in the third chapter of "One Hundred Years of Japanese Food", "Let's talk about vinegared rice: rice, vinegar, soy sauce and wasabi", I talked about the sushi vinegared rice named "Sari", which is made of small grains. Hard rice is about one year old, soft water with a pH of 6 to 8 and a hardness of 50 to 80, and vinegar, salt, sugar, etc.
After Edomae sushi became popular in the popular database late Edo period, it came from Owari Country Handa (now Handa City, Aichi Prefecture). Nakano Yuzaemon who was originally making wine, saw a huge increase in the demand for vinegar. Therefore, sake lees are used as a raw material to make "sake vinegar", which is the red vinegar used in traditional Edomae sushi.
Later, Nakano Yuzaemon himself began to brew vinegar in 1816 (13 years of culture), and his company was officially incorporated as a corporation in 1923 (12 years of Taisho), named "Mizkan Co., Ltd.". Mizkan Co., Ltd. still accounts for more than 60% of the production volume of vinegar in Japan, and its main products are "Sanju Yamabuki" and "Shiraju" vinegar for business use.