Persimmon Vinegar
Product Information
Product SKU: 4805 Category: Togo-Su.Togo-Su Persimmon Vinegar is master crafted by true vinegar artisans in the traditional form of natural fermentation. These craftsmen combine only three ingredients in stoneware pots which are set in the sun to allow nature to care for until complete. Both astringent (Hachiya) and sweet (Fuyu) varieties of local persimmons are tossed in large stoneware pots along with spring water and koji to protect from putrefaction. The persimmons are picked in the fall and the fermentation process is started right away. The warm days and cool nights of this period help the natural fermentation process along. The craftsmen stir the pots every couple days during this period. As the weather gets colder, less attention is required and the mash is left alone to allow the mother to form. The seasonal schedule is perfect for this process as the vinegar should be ready for straining in the spring. The result of this beautiful process is a delightful, bright and fun vinegar with many applications. The color is light brown to almost orange and is unfiltered. Sediment is left in the final product to allow the vinegar to continue to gain flavor while still in the bottle which is the preferred style of this region. The flavor is difficult to properly describe as is the flavor of a raw persimmon to be fair. The vinegar is a light, bright, citrus style with the right amount of acidity for the subtle qualities of the fruit. This is not a powerful vinegar meant to overpower stronger flavors, rather it is quite delicate and should be used to augment.
Additional information
Ingredients | Local Brown Rice, Persimmon, Spring Water, Brown Rice Koji |
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Packaging | 1.8L/60oz x 6 |
Flavor | Fermented Fruit, Roundness, Moderate Acidity |
Color | Burnt Orange |
Storage | Shelf Stable, See Best By Date |
Orgin | Japan |