Produced with Japan’s traditional static fermentation method for over three years, HALIYO Kaki Vinegar is a series of additive-free persimmon vinegar, made using the popular Fuyu Kaki, a non-astringent, sweeter variety originated in Gifu Prefecture. No water is added and only the juice from the persimmon produced during fermentation is used, resulting in vinegar with rich ripe fruit aroma and mild acidity.
Grown in the well-drained, fan shaped area surrounded by the Kiso, Ibi and Nagara rivers, collectively known as the Kiso Three Rivers, Fuyu kaki persimmons have a rich sweetness and a high sugar content that cannot be found in other varieties produced in other regions. Such high sugar content achieved owing to the blessings of nature is the key source of the fermentation when producing the vinegar.
The idea of making the product was born with the desire to give new values to persimmons that were otherwise discarded due to their substandard size or bad shapes and create a product that consumers can enjoy. In addition, the company also supports the concept of using resources without waste as well as circular economy. One example is the use of seeds and mash lees produced during the brewing process of the vinegar for other processed products.
The vinegar is made without adding any artificial flavors or acidity adjustment, and persimmons harvested in autumn are the only ingredient used to draw the fermentation power from the natural yeast of the persimmon itself. The resulting vinegar is unique every year with different flavor, scent and acidity. In addition to being full of great health benefits such as potassium and polyphenols, the vinegar boasts high levels of amino acids owing to the long maturation process, which is ideal as a flavor enhancer in a wide range of dishes and drinks.