Apple of My Eye Rice Wine Vinegar
Rice wine vinegar kissed by a little bit of tangy apple.
This vinegar is made by fermenting junmai-grade sake from California using apple cider vinegar mother. The result is a full rice wine vinegar that also has some of that nice apple tangy of ACV. It is slow fermented in small batches using a unique process from the early 1800s.
This vinegar has aged for over one year and is a limited release.
A perfect partner for your salads, seafoods, and any other dish where you would use an expressive rice wine vinegar.
Quantity:
Free shipping on orders over $75 to the same address in the contiguous US.
Raves & Reviews
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"VINEGARS WITH A SENSE OF PLACE"
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"COMPLEX AND BALANCED VINEGARS"
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Size
250ml glass bottle
Perfect For
Cucumber, salads, sushi rice, and seafood.
Fermentation Base
Junmai Sake fermented with apple cider mother
Base Origin
California
Taste Profile
Rich, bold rice wine with a slight apple tang.
Production Process
Slow fermented using vinegar mother. Aged over one year
Minimum Acidity
4.5%
Worth Waiting For
Modern vinegars have lost their way, so we stepped back in time to recreate a process from 1823. Our equipment doesn’t exist anymore so we remade it in partnership with local universities.
After slow fermentation our vinegars are barrel aged before being hand bottled raw and unfiltered. It all takes a lot more time and care but we think the results are spectacular. I hope you will too.
Vinegars with a Sense of Place
We create vinegars with flavor profiles that reflect a sense of place by working exclusively with American wines, ciders, and brews.
Our vinegar works is housed in the blacksmith shop for an old textile mill complex in the heart of New England that is on the National Register of Historic Places.
