Located in the north of Japan, Kanesho brewery has specialised in producing miso, shoyu (soy sauce) and its famous Aomori Kombu Vinegar for over a century. Unlike other apple vinegars which use imported apples or apple juice, Kanesho's original brewing method uses ripened apples from Tsugaru, Aomori which are then grated and left to ferment before they are pressed into juice and the transformation from juice into wine and finally vinegar through low temperature fermentation. Aged in oak casks for 150 days, kombu and honey is added and the vinegar is finally ready; preserving the sweet, full-bodied, aromatic flavours of Aomori apples.

ALLERGEN WARNING: MAY CONTAIN FISH, SOY, BARLEY, WHEAT, GLUTEN