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Pure Kaki Vinegar - 200ml


10,10 € tax incl.

Description : It is a vinegar made with kaki from the Fukuoka prefecture exclusively. The whole fruits fermented more than one year in order to develop their umami. 

Flavor : This vinegar is really sweet, not sour and very rich in umami. 

Use : You can use it as a drinking vinegar: water it down 5 to 10 times with cold water and add a little bit of honey. Like it is very rich in umami it will enhance the taste of your dishes such as stews, tartares and sushis. It will also be delicious in dressings for salads, coktails and pastries.   

Ingredients : Kaki, water. 

Preservation : Store in a cool dry place, away from light.


2 years

Glass bottle

Kyushu Suzo was founded in 1980, at the same time persimmon vinegar was born. As a matter of fact, kaki vinegar was invented by the founder of Kyushu Suzo, Takio Annora. After the war, the real taste of vinegar was becoming more and more rare. Therefore, striving to revive the authentic flavor of vinegar, Takio Annora did numerous extensive researches to produce a good vinegar. Together with the association of persimmon producers of Fukuoka, persimmons of Fukuoka were included in Takio Annora research. After a few years of research, persimmon vinegar production began and it quickly became a flagship product of Fukuoka. Nowadays, the 7 employees working at Kyushu Suzo take pride in perpetuating traditional methods to make umami rich persimmon vinegar so that everyone can enjoy the authentic flavor of vinegar.

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