Hariyo's persimmon vinegar is a freshly pressed fermented vinegar made exclusively from kaki. Using an old-fashioned method, we extract the nutrients from the kaki through slow fermentation and maturation over a period of two years. Therefore, just like wine, the taste and aroma of each year's product has its own unique flavor and aroma. It is characterized by a mild and deep flavor, yet refreshing.
Value-priced 720 ml bottle.
How to eat
It can be enjoyed in a variety of situations in both Japanese and Western cuisine, such as drizzled over salads with olive oil, mixed with soda water as a drink, or poured over fried or grilled fish as a substitute for soy sauce.
Content by volume
Kaki(produced in Kaizu, Gifu Prefecture)
Store at room temperature out of direct sunlight.
Since the wine is pressed by hand, there may be some cloudiness from dissolved kaki and some ochre (sediment) as with wine due to the high polyphenol content, but please be assured that there is no problem with quality.
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