Skilled craftsman Seiji Kosaka relies on three generations of family experience to create Marusho fermented vinegars using the same techniques that were employed 200 years ago. Fermented and aged for 90 to 500 days in Japanese cedar wood casks the vinegars are made with rice grown on the family estate, water from the Kumano mountains and only the highest quality natural ingredients. The Ledbury and the three Michelin star Gordon Ramsay at Royal Hospital Road are just two top restaurants using these fermented and exquisitely flavoured vinegars on their current menus.