&vinegarFig

Vinegar

Target Sector
General consumers
Health-conscious individuals who enjoy cooking
We wish to sell to retailers
Usage Scenes(Usage/Recipies)
Salad dressing
Sauce for meat or fish
Sauce for yogurt or pancakes
Specialities,Sales point
Blended with fig paste from Mie Prefecture. The gentle sweetness of the sweet and sour figs goes well with salads and desserts. It is delicious to pour it over prosciutto, smoked ham, or cheese. Also great with tofu when combined with soy sauce.
Countries of Trade
Others ： Both direct and indirect transactions are acceptable

MIKURA Vinegary（English subtitled version）

Size / capacity	70ml,180ml,200ml
Manufacturer's Suggested Retail Price	Please contact our sales department.
Ingredients	Sakekasu vinegar (Mie Pref.), raw sugar, figs (Mie Pref.), brown rice vinegar (Mie Pref.).
Expiration date	730days
Catalog PDF file	&vinegar_FIG

Inquiry to exhibitor

MIKURA Vinegary

https://mikurasu.jp/en

Japan exhibitors
Exportable
Co-exhibitor
Organizer : Yokkaichi Chamber of Commerce & Industry

FOODEX JAPAN 2026 / 2026 Japan Meat Industry Fair 50th
Exports from Japan
Booth number S2-A35-005

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.

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.

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