MIKURA Vinegary
https://mikurasu.jp/en- Exports from Japan
- Booth number S2-A35-005
- Japan exhibitors
- Exportable
- Co-exhibitor
- Organizer : Undecided
You can taste our products. Each manufacturer uses different ingredients and methods, resulting in unique flavors. Please enjoy and compare the distinct tastes of each vinegar.
| Country / Region | JAPAN |
|---|---|
| Exhibited products | We are a vinegar producer in Mie Prefecture, brewing vinegar slowly in traditional wooden barrels using the region’s warm climate. We make brown rice vinegar from Mie-grown rice and sake lees vinegar from locally produced sake lees. Our aged red sake lees vinegar (aka-zu) is especially popular. We supply sushi restaurants, foodservice wholesalers, retail products, and OEM production. We also make sushi vinegar and sweet syrup-style vinegars blended with fruit juice using the static fermentation method, a careful, non-mechanized brewing process. |
Exhibit Product
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Brown Rice Black Vinegar "Shizuka"
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Target Sector
People who value natural, authentic flavors; those with a strong focus on health; customers seeking premium products; and individuals who want to incorporate vinegar into their daily routine for beauty and wellness.
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Usage Scenes(Usage/Recipies)
It can be enjoyed mixed with water, soy milk, milk, shochu, tomato juice, or orange juice.
It also holds up well to heat, making it suitable for cooking—especially Chinese dishes, black vinegar stir-fries, and any recipes prepared in a frying pan.
You can add it to natto or miso soup, drizzle it over grated daikon, or use it to marinate dried sardines or small fish. The fish becomes tender, and the vinegar absorbs the broth and calcium, which can then be used in various dishes. -
Specialities,Sales point
Made using only specially cultivated brown rice from Taki Town in Mie Prefecture, this vinegar is produced by the static fermentation method.
We refined our process from the traditional once-a-year cold brewing method using yellow koji (as in sake brewing) to a method using heat-resistant black koji, allowing year-round production.
We produce our own moromi (brown rice mash) in-house, then transfer it to wooden barrels for acetic fermentation. The brewing process takes about 200 days.
The result is a brown rice vinegar with rich, deep flavor and a refreshing boost of citric acid and amino acids.
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Target Sector
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Sakekasu Red Vinegar "Akane"
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Target Sector
People who value natural, authentic flavors; those with a strong focus on health; customers seeking premium products; and individuals who want to incorporate vinegar into their daily routine for beauty and wellness.
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Usage Scenes(Usage/Recipies)
Perfect not only for sushi rice, but also for vinegared dishes, pickles, ankake sauces, and nanbanzuke.
When mixed with sugar and miso to make sumiso, it brings out an elegant vinegar aroma and a rich miso flavor.
For dressings, you can combine it with dashi for a Japanese style, or with olive oil for a Western style.
It’s highly versatile and easy to use in many dishes. -
Specialities,Sales point
We use sake lees produced in Mie and age them for three years until they develop a natural red color. These aged lees are fermented in wooden barrels using the surface fermentation method.
By increasing the proportion of sake lees, this vinegar becomes deeper in color and richer in flavor than our previous product.
Fermentation takes about 70 days, and all sake lees are sourced locally in Mie, supporting low food mileage and local production.
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Target Sector