Made from 100% Fully Ripened Tsugaru Apples
The production of Megami no Ringo begins with a simple but strict ingredient policy: only fully ripened Tsugaru apples are used. The apples are processed to make full use of the fruit’s natural components, rather than relying only on clarified apple juice.
The concentrated apple juice is carefully fermented using traditional vinegar-making techniques and then aged slowly in oak barrels. This extended aging process creates a smooth, mellow flavor with greater depth and richness.
Traditional Fermentation and “Grated Apple Brewing”
The vinegar is produced by Kanesho, a company founded in 1912 that has long been involved in the brewing of soy sauce, miso, and vinegar. Kanesho began producing apple vinegar in 1981, drawing on decades of accumulated fermentation expertise.
One of the company’s distinctive techniques is known as “grated apple brewing.” Fully ripened Tsugaru apples are grated whole, including the skin and core, so that as much of the fruit’s natural character as possible is retained.
The grated apples are then slowly fermented at a low temperature over an extended period using Shirakami yeast. The resulting mash is fermented and pressed to produce an apple wine, which is subsequently subjected to acetic acid fermentation to create apple vinegar.
Because this process uses the whole apple rather than simply extracting the juice, the finished vinegar develops a deeper aroma, richer body, and more complex flavor than ordinary apple vinegar made solely from juice.
Long Aging in Oak Barrels
After fermentation, the vinegar is placed in oak barrels and aged for an extended period. This additional maturation softens the sharpness normally associated with vinegar and creates a gentle, rounded taste.
The result is a black apple vinegar with a mellow, full-bodied, and naturally fruity flavor. Its smooth character makes it suitable not only as a vinegar for cooking, but also as a drink that can be incorporated into a daily routine.
Contains Proteoglycan from Aomori
Megami no Ringo also contains proteoglycan, a beauty-related ingredient that has been researched for more than 30 years at Hirosaki University in Aomori.
Proteoglycan is naturally found in the human body, including the skin and cartilage. It is known for its strong water-retention properties, with a moisture-holding capacity comparable to that of hyaluronic acid. Because of these characteristics, it has attracted attention as an ingredient associated with beauty and age-conscious skincare.
Why It Is Called “Megami no Ringo”
The name “Megami no Ringo,” or “Goddess’s Apple,” was inspired by the Venus de Milo. One theory about this famous ancient Greek statue suggests that the figure may originally have held an apple in her hand.
The apple has also long been associated with health and beauty. In Japan, the familiar saying that eating an apple a day can keep the doctor away expresses the fruit’s long-standing image as a wholesome food.
Megami no Ringo builds on this image by combining the natural appeal of Aomori apples with traditional fermentation and a beauty-focused ingredient, creating a beverage intended to support a beauty-conscious lifestyle from within.
A Mellow Taste of Aomori Apples
Megami no Ringo is a distinctive example of how Aomori’s famous apples can be transformed through traditional fermentation. From the use of 100% fully ripened Tsugaru apples to whole-fruit grated brewing, Shirakami yeast fermentation, and long-term oak-barrel aging, every stage is designed to bring out the depth of the fruit.
With its smooth acidity, mellow richness, natural apple character, and carefully developed fermentation process, this black apple vinegar offers a different way to experience one of Aomori’s most famous agricultural products.