1. Fully ripe apples from Tsugaru, Aomori Prefecture
We only use local Tsugaru apples, not imported fruit juice.
How apple cider vinegar is made
Our unique manufacturing process condenses all the ingredients of the apple
Kanesho's apple cider vinegar production begins with grating the apples.
The biggest point is the unique production method called "grated brewing," in which grated apples are fermented over a long period of time using Shirakami yeast.
This is the secret to producing apple cider vinegar that is much more flavorful and rich than vinegar made from fruit juice alone.
Furthermore, the long aging process in oak barrels gives it a gentle, mellow flavor.
Kanesho has obtained a patent for its research into apple cider vinegar made using the "grated brewing" method.
Unique "techniques"
2. Grate the apple
Kanesho's unique manufacturing method is to ferment this using Shirakami yeast.
3. Moromi fermentation
The pulp also undergoes alcoholic fermentation.
4. Compression
After fermentation is complete, the "apple liquor mash" is pressed.
5. Apple wine
The resulting apple wine (the base for apple cider vinegar) is aged at low temperatures.
6. Acetic acid fermentation
The apple cider vinegar is then left to undergo static acetic acid fermentation to produce the finished product. (The photo shows the acetic acid bacteria film.)
7. Barrel aging
Kanesho then carefully ages the finished apple cider vinegar in wooden barrels. (Photo shows our aging warehouse.)
9. The finished product
Total manufacturing period: 180 days or more