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奇跡の柿酢 熟成酢(5~8年熟成)【業界誌 (料理通信) お宝食材コンテスト ベスト20選出】

奇跡の柿酢 熟成酢(5~8年熟成)【業界誌 (料理通信) お宝食材コンテスト ベスト20選出】

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  • 原料は無農薬・無肥料栽培の柿だけ
  • 水も砂糖も、化学的に培養された菌もいっさい使用していません
  • 100% 柿のエキス
  • 火入れをせず天然菌が生きています
  • 薬品は使わず木綿の布でこしています



Aged 5~8 years. Nakamura's standard product.

Compared to the new vinegar, the persimmon vinegar flavor is less intense, but the corners have been removed and the deep and mellow taste has increased. The taste of the fruit from a 200-year-old tree at the foot of Mt.

Persimmon vinegar is made without pesticides or fertilizers, without heating, and without filtration.It is fermented for six months and aged for more than five years without the use of water or alcohol.

This aged persimmon vinegar was selected as one of 20 pruned products in the treasured foodstuff contest of the trade magazine "Ryouri Tsushinsha" and was highly praised for its "amber-colored drops that have undergone repeated aging and have both a round aroma and umami taste that transcend the concept of vinegar.

  •     Only persimmons grown without pesticides and fertilizers are used as ingredients.
  •     No water, sugar, or chemically cultured bacteria are used.
  •     100% persimmon extract
  •     No fire-roasting, natural fungi are still alive.
  •     No chemicals are used and the product is strained through a cotton cloth.

*Because it is unfiltered, unheated, and contains live bacteria, hazy sediment may form at the bottom of the bottle, but there is no quality problem.

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