A Smooth Drink with Milk
One popular way to enjoy the vinegar is to mix it with milk. A ratio of approximately 8 parts milk to 1 part apple vinegar creates a drink with a texture and flavor reminiscent of a yogurt drink.
The combination of milk and apple vinegar produces a pleasantly tangy, creamy drink that is much milder than drinking vinegar straight. Apple vinegar is also said to support the absorption of calcium from milk, making this combination an appealing choice for those looking to incorporate vinegar into their daily diet.
Mix It with Water or Sparkling Water
For a refreshing drink, simply dilute the apple vinegar with cold water. It can also be mixed with sparkling water for a light, fizzy beverage. The honey helps soften the vinegar’s acidity and adds a subtle sweetness, making it easier to drink.
Also Suitable for Cocktails and Desserts
Honey-Infused Apple Vinegar is not limited to non-alcoholic drinks. It can also be mixed with alcoholic beverages such as shochu or whisky to create original cocktails with a fruity, sweet-and-sour character.
It can also be used in the kitchen. Try turning it into jelly, drizzling it over ice cream, or using it as a flavoring for desserts. Its apple aroma and gentle acidity can add an interesting depth of flavor to a variety of sweets.
Made from 100% Ripe Tsugaru Apples
The apple vinegar is produced by Kaneshō, a long-established company founded in 1912 (Taisho 1) that specializes in soy sauce and miso brewing. Kaneshō began producing apple vinegar in 1981 (Showa 56), drawing on its experience in traditional fermentation.
The company uses 100% fully ripened apples from the Tsugaru region of Aomori. Rather than using only the juice, the apples are grated together with their skins and cores so that as much of the fruit’s natural components as possible can be retained.
Kaneshō’s Unique Grated-Apple Brewing Method
Kaneshō uses its own distinctive production technique known as “surioroshi brewing,” or grated-apple fermentation. The grated apples are slowly fermented at a low temperature over an extended period using Shirakami yeast.
The resulting mash is pressed to produce apple wine, which is then subjected to acetic acid fermentation to create apple vinegar. Because the process uses the whole grated fruit rather than simply apple juice, the finished vinegar develops a considerably richer flavor, body, and depth.
Long-Aged in Oak Barrels
After fermentation, the apple vinegar is placed in oak barrels and aged for an extended period. This additional maturation helps soften the sharpness characteristic of vinegar and creates a smoother, more rounded taste.
The result is an apple vinegar with a gentle acidity, subtle sweetness from honey, and a rich apple character developed through traditional fermentation and barrel aging. It is a versatile Aomori specialty that can be enjoyed not only as a drink but also in cocktails and desserts.