Flavoured Vinegar

Yes, our flavoured vinegars are made in Japan by skilled producers who take pride in traditional methods and high-quality ingredients. Many of them, like our fig and raw sugar vinegar, come from the Mikura Vinegary in Mie Prefecture: a small, artisanal producer known for slow fermentation in wooden barrels and careful blending techniques. This fig vinegar isn’t mass-produced or rushed; each bottle is made with patience, and the end result is a complex, artisanal product, full of character. Others like our sakura vinegar are made with real Japanese ingredients like rice from Hiroshima. Check the product description before you buy for more information on where your vinegar was brewed.

Regular vinegar is typically made from fermented grains, rice, or alcohol, and has a sharp and acidic taste. Fruit vinegar, on the other hand, is either made by fermenting the fruit itself or, more commonly in Japan, by blending high-quality vinegar with fresh fruit paste or juice. The result is something more rounded and complex: still tangy, but with a natural sweetness, a fruity aroma, and much more depth of flavour. Fruit vinegar is less a replacement for regular vinegar, and more a category all of its own – it’s used in salads, paired with cheese, stirred into drinks, and used in all sorts of ways that regular vinegar isn’t. You have to try it to understand!

Fruit vinegar doesn’t usually need to be refrigerated, but it’s best stored in a cool, dark place once opened to keep the flavours at their best. Think of fruit vinegar as similar to ketchup or brown sauce. Some of our vinegars (especially those with added fruit purée or less acidity) may benefit from being kept in the fridge after opening, but it’s not essential unless the label says otherwise. Just make sure the cap is on tight and it’s away from heat or sunlight, and it’ll stay fresh and delicious for months.