Saijo Persimmmon Vinegar

Saijo-gaki is a supreme persimmon variety that has been esteemed in Japan for centuries for its rich and jammy taste. Made with the high-quality persimmon harvested in Shimane Prefecture, Marufuku Farm’s Saijo Persimmon Vinegar is fruity, mellow and naturally high sugar content, which makes it great for drinks. It is also rich in vitamin C, polyphenol, and potassium, and because of its nutritious value, persimmon vinegar is considered to have various positive effects on lifestyle diseases, aging, and allergies.

Marufuku Farm strives to grow high sugar persimmons without chemical fertilizers, pesticides, or herbicides. They naturally brew the sweet persimmons without using acetobacter—harvesting optimal persimmons for vinegar-making, putting them in pots with wine kobo yeast, and brewing them naturally. After about a year, they strain the vinegar base, transfer it to aging tanks, and mature it for 5 years. After the long maturation, the persimmons’ beautiful flavors exhibit a mellow and profound taste. Enjoy the vinegar as a drink by mixing with water or seltzer. Or you can use it for cooking to add a fruity accent.