Made with whole unpeeled yuzu juice from Mie Prefecture, with no added flavourings, this vinegar has a gentle aroma and is a perfect balance of vinegar and yuzu citrus fruit.
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 the yuzu and raw sugar at this stage, the vinegar gains a refreshing, natural fruitiness that’s brighter and more pure than if the fruit were fermented from the start.
This technique preserves the distinct flavours of the rice vinegars while allowing the fresh yuzu to bring a vibrant, lively finish.
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. 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.
Store in a cool, dry place away from direct sunlight
