SHOP

VINEGAR - NIAGARA GRAPE

¥1,944 In Stock

Sales start from 10:00 on Tuesday, February 26th

MITOSAYA ALIVE BASIC CONDIMENTS (ABC)'s new product is grape vinegar made from pesticide-free Niagara grapes.
Niagara grapes grown in greenhouses in Naeme, Kamogawa, Chiba Prefecture, are made into wine at Saito Vineyards , a winery in Yokoshibahikari, Chiba Prefecture, and the vinaccia left after the wine is pressed is taken over by mitosaya, which re-ferments it to create a light wine called piquette. This piquette is then further fermented with acetic acid to make vinegar at mitosaya. This is the story of a triangle that circles around Chiba.
After eight months of brewing, it has a stronger acidity than the previous GRAPE & ROSE vinegar.
It can be used as a seasoning for dressings and other dishes, and also as an accent for drinks and cocktails. In addition, since it has not been sterilized by heat, the acetic acid bacteria are still alive, so it can also be used as a vinegar starter.
Enjoy this dish that will bring a new flavor to your table.

specification

Product name: Brewed vinegar
Ingredients: Grapes (Niagara) (produced in Chiba Prefecture)
Contents: 250ml
Best before date: February 2027 Artwork: Hiroshi ( Pier Miyajiki )

Limit two items per product (size) per person.

26 February (Tue.) 10:00 - on sale

The new "Niagara Grape Vinegar" from MITOSAYA ALIVE BASIC CONDIMENTS (ABC).
The Niagara grapes, grown in the greenhouse of "Naeme" in Kamogawa City, Chiba, were turned into wine at the winery "Saito Winery" in Yokoshiba-Hikari Town, Chiba. After the wine was pressed, the leftover vinaccia was taken by MITOSAYA, where it underwent a secondary fermentation to create a light wine called "Piquette."
This piquette was further fermented with acetic acid to become vinegar at MITOSAYA. This is a circular story that revolves around Chiba.
After an 8-month fermentation period, the acidity is stronger than in the previous GRAPE & ROSE vinegar.
It works wonderfully not only as a condiment for dressings but also as an accent for drinks and cocktails.
Additionally, since it is not heat-sterilized, the acetic acid bacteria are alive, making it usable as a starter for vinegar production.
Enjoy this product that brings a fresh flavor to your dining table.