Japanese Products
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Kanesho Apple cider vinegar with honey 500ml
Kanesho's high-quality apple cider vinegar is made from 100% ripe apples Most apple cider vinegars are made from imported apple juice, but Kanesho's apple cider vinegar is made from 100% fully ripe apples from Tsugaru, the home of apples. This is a very rare brewing method in Japan, where whole apples are grated and fermented, resulting in the mellow, gentle, refreshing flavor of the apples themselves. -The northernmost brewery in Honshu, ideal for making apple cider vinegar Slow, slow fermentation at low temperatures is an essential condition for making not only apple cider vinegar, but any other delicious brewed product. Kanesho's factory, located in the northernmost part of Honshu as a vinegar brewery, is the perfect environment for this long, low-temperature fermentation . Grown in the cool climate of Tsugaru, Kanesho's apple cider vinegar is brewed over an unparalleled period of more than 180 days. Please try the deliciousness of Kanesho's apple cider vinegar on your daily dinner table. -Kanesho's apple cider vinegar is a vinegar that fully preserves the ingredients of apples. Most apple cider vinegar is made from imported apple juice. Kanesho apple cider vinegar is made from the whole "fully ripe Tsugaru apple" grown in the Tsugaru region. The process begins by grating these fully ripe apples, including the skin and core, to extract every last bit of the apple. The biggest advantage is the unique "grated brewing" method, which involves fermenting grated apples and brewing them over a long period of time, a method that is extremely rare nationwide. This is the secret to producing apple cider vinegar that is far more flavorful and full-bodied than apple vinegar made solely from apple juice. Please try Kanesho's apple cider vinegar, which contains concentrated apple components, in your daily meals. -Hirodai Shirakami Yeast To ferment the apple cider, we use the Hirosaki Shirakami Yeast, which was isolated and cultivated by the Hirosaki University Faculty of Agriculture and Life Sciences Environmental Microbiology Laboratory from the Shirakami Mountains, which are home to a diverse ecosystem. Kanesho's apple cider vinegar was the first to be made using the "Koda Shirakami yeast" in Aomori Prefecture. *Best before date: 2 years at room temperature Nutritional Information Per 100ml Calories 281kcal protein 0g lipids 0g carbohydrates 68.5g Salt equivalent 0g
JPY 1,404
Test Listing With Seller
Test Listing from Seller with Pictures
JPY 4,000
RINGO Sparkling Juice
Made with apples from Aomori Prefecture and water from Hyogo Prefecture. Made in Japan. 24 Bottles
JPY 7,752