Vinegar with Fig and Raw Sugar

A blend of red and black vinegars with fig paste made from figs grown in the Mie Prefecture. Mie figs are known for their sweetness, rich flavour and tender texture, they are often eaten fresh or used in various local recipes and desserts. The resulting vinegar profile is one of gentle sweetness with sour undertones. This vinegar is delicious poured over prosciutto, smoked ham and cheese. Fig vinegar offers a lighter, fruitier and more original alternative to balsamic vinegar.

This is not a traditional fermented fruit vinegar, where the fruit itself is fermented to produce vinegar, but rather the fruit is added afterwards resulting in a fresher, more vibrant taste. This vinegar is crafted by blending brown rice vinegar and sake kasu vinegar (made from the sake lees left after sake production). The sake kasu vinegar provides a mellow, slightly sweet flavor with a hint of sake aroma and rich umami, while the brown rice vinegar adds a complex, earthy, nutty taste with mild sweetness.

The advantage of this method lies in adding the fruit after fermentation is complete. By introducing green ume plums and raw sugar at this stage, the vinegar gains a refreshing tartness and natural fruitiness that’s brighter and more pure than if the fruit were fermented from the start. This technique preserves the distinct flavors of the rice vinegars while allowing the fresh plums to bring a vibrant, lively finish.

Health Benefits of Fig Vinegar

Fig vinegar also offers several health benefits, being rich in antioxidants. The acetic acid in fig vinegar supports digestive health by promoting the growth of beneficial gut bacteria, which can improve digestion and nutrient absorption. It has similar health benefits to raw apple cider vinegar but there are significant differences in the flavour profile and sweetness.

Apple cider vinegar is more acidic and sour and quite assertive in dishes, whereas fig vinegar offers a milder acidity with a natural sweetness and rich, earthy undertones from the figs. Its flavour is softer and less sharp, with a subtle caramel-like quality that works well in both sweet and savoury dishes.

Fig vinegar is also sweeter than ACV, making it ideal for dressings and sauces.

About Mikura Vinegary

Made in the Mikura Vinegary, a small company of artisanal vinegar makers in the Mie Prefecture, combining natural fermentation techniques with high-quality ingredients.

The rich aroma and depth of flavour of the Mikura vinegars are due to the long fermentation time in traditional wooden barrels. This method of brewing requires time and effort for a relatively small production quantity but the end result is a vinegar which has less acidic irritation and a mellow taste compared to vinegar brewed using faster modern methods. Mikura Vinegary's products are appreciated not just in Japan but also in other countries.

Each bottle is a celebration of Japanese craftsmanship and attention to detail, offering not only incredible taste but also health benefits thanks to its natural fermentation process.