This traditional black vinegar is crafted using the time-honored "露天かめ壺仕込み" method, passed down in Fukuyama Town for nearly 200 years. Yamashige’s black vinegar, made from brown rice, underground water, and homemade koji, undergoes a natural fermentation process in open-air ceramic pots for six months to a year. The result is a mellow, rich black vinegar with a deep umami flavor. Blended with Aomori-grown apple juice, this black vinegar offers a balanced sweetness and acidity, making it enjoyable even for first-time black vinegar drinkers. It can be diluted with water, soda, or hot water for a refreshing drink, added to milk for a yogurt-like flavor, or used as a dressing or a healthy twist in cocktails.

Key Features 

• Fermented using a 200-year-old traditional method.
• Carefully blended with Aomori apple juice for a delicious balance.
• Perfect for drinks, salads, or even cooking with oily dishes.
• Rich in essential amino acids and acetic acid, making it a nutritious addition to your diet.

Enjoy a piece of Japanese tradition with this versatile and flavorful black vinegar.