Persimmon Vinegar

A 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. 

The 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. 

Most 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). 

While 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. 

The 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. 

Refrigerate after opening. Store away from direct sunlight. 

Raw materials: Japanese grown persimmon

300ml

Product of Japan