Kaki-su (Persimmon Vinegar)

Kaki-su is made by crushing ripe persimmons and letting natural yeast and acetic acid bacteria on the skin drive fermentation—no water or sugar added. Sugars first become alcohol, then acetic acid over six months to a year. The resulting vinegar has mellow sourness and fruity aroma, rich in potassium and polyphenols. Long produced in persimmon-growing areas like Wakayama and Nara, it is a fermented product that fully harnesses the fruit's gifts. Kaki-su has little sharp acidity and a mellow character. Used in sunomono or dressings, it adds gentle sourness that enhances ingredients' flavors. It is a fermented product nurtured by persimmon-growing regions' terroir.