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"I hope that wine vinegar suited to Japan's climate and environment will be accepted into Japanese food culture!"
With that in mind, our founder, Takaaki Amemiya, has strived to create world-class wine vinegar made from Japanese grapes.
We at our company have inherited that spirit and are working day and night to create a wine vinegar that blends even more seamlessly into Japanese food culture.
Around the world, local alcoholic beverages are used as ingredients for local vinegars.
In Japan, rice vinegar is the most common type,Our company, located in Yamanashi Prefecture, one of Japan's leading grape-producing regions and boasting the highest wine production volume in Japan, produces wine vinegar using grapes as the raw material.is.
It is said to be the most suitable for grape cultivation.This wine uses approximately 10 varieties of grapes grown in the eastern part of the Kofu Basin in Yamanashi Prefecture (including Koshu, Delaware, Shine Muscat, Chardonnay, Rosario Bianco, Kaiji, Bailey A, Kyoho, Pione, Merlot, Rosario Rosso, etc.).Furthermore, the wine vinegar is made while retaining the best aspects of the wine's color, aroma, and flavor.
Wine vinegar is gaining attention not only as a seasoning, but also because it is an alkaline food rich in polyphenols, making it beneficial for health. For the many people who wish to live each day happily and healthily, we would like to propose a wonderful lifestyle with wine vinegar, not only in cooking, but also by drinking it or using it as a topping.
▶Learn more about Asaya Foods◀
Wine vinegar made from grapes grown in Yamanashi Prefecture and aged for 5 years.
Asaya Foods is a specialized manufacturer of wine vinegar (grape vinegar) based in Yamanashi City, Yamanashi Prefecture. Since starting wine vinegar production in 1959, they have dedicated many years to making vinegar using grapes grown in Yamanashi Prefecture. Using ingredients unique to Yamanashi, a region known for its grape production, they create a wide range of products, from vinegars for cooking to drinking vinegars and pickles.
"Japanese wine vinegar" made from grapes grown in Yamanashi Prefecture.
What Asaya Foods values most is utilizing the appeal of locally grown grapes in their vinegar production.
While typical rice vinegar is made from rice, wine vinegar is made by fermenting grapes. In Yamanashi Prefecture, also known as a wine-producing region, they continue to create unique products that make the most of the aroma and flavor of grapes.
This product uses 100% grapes grown in Yamanashi Prefecture, including those from Katsunuma in Koshu City and Fuefuki City. For those who prioritize domestically produced ingredients, the clear indication of the origin of the ingredients is a helpful factor in their selection.
By combining multiple varieties, including Koshu and Delaware, we bring out the vibrant aroma and rich flavor unique to grapes.
A mellow flavor nurtured by fermentation and long-term aging.
In Asaya Foods' wine vinegar production process, grape juice is first fermented into alcohol, and then further fermented into acetic acid. The resulting wine vinegar is then aged for an even longer period of time.
The company handles every step of the process, from pressing the grapes to fermentation and aging. According to their official website, a key feature of their wine vinegar is that its flavor and aroma deepen through approximately five years of aging.
By taking our time to finish the product, we aim for a mellow and complex flavor with less of a sharp, pungent taste.
Furthermore, to bring out the flavor of the raw materials, we have made every effort to refine the grape pressing method and fermentation process. You can feel the dedication that only a specialized manufacturer can provide, overseeing everything from the selection of ingredients to the finished product.
How to enjoy grape vinegar, from cooking to drinks.
"Aged Wine Vinegar (Red & White)" is a product that can be used in salads, marinades, dressings, and more. It utilizes the flavor derived from grapes to add acidity and aroma to everyday cooking.
"Pickle Wine Vinegar" is a convenient product for making vegetable pickles. Furthermore, we offer a range of products to suit different ingredients and uses, such as "Sweet Vinegar Peach," which incorporates the flavor of peaches.
In the series of drinking vinegars, they offer "Drink Vinegar Grape," which combines grape juice and honey. It can be enjoyed diluted with water or sparkling water, and it allows you to incorporate the flavor of grapes into your everyday drinks.
A vinegar soda made with Shine Muscat grapes is also a luxurious treat.
Six-year aged, domestically produced balsamic vinegar made from 100% grapes from Yamanashi Prefecture.
Asaya Foods has finally realized its long-held dream with this domestically produced balsamic vinegar. Made with 100% grapes from Yamanashi Prefecture, it contains no additives and is aged for six years. Utilizing the brewing techniques cultivated through wine vinegar production, this is a meticulously crafted product that brings out the unique charm of Japanese grapes.
The raw materials include approximately 16 varieties of grapes, such as Shine Muscat, Kyoho, and Koshu. About 20 kg of grapes are used in each bottle, concentrating the delicious flavor of the fruit. Furthermore, aging in seven types of wooden barrels, including oak, cherry, chestnut, and mulberry, creates a rich aroma, a sweetness reminiscent of brown sugar syrup, and a mellow acidity.
Utilizing agricultural products from Yamanashi, locally rooted manufacturing.
What's interesting about Asaya Foods' approach is their commitment to making the most of every part of the grape.
Even grapes that don't meet the standard in appearance or shape can be given new value through processing if their taste and aroma are still good. The company utilizes these off-spec grapes as raw materials for wine vinegar and other products, continuing its commitment to manufacturing products that make the most of local agricultural produce.
They also offer products that combine Yamanashi's agricultural products, such as pickles made with grape vinegar. By combining local ingredients with fermentation technology, they are creating unique regional foods.