Details
A mellow dessert vinegar with no sharp edge, carrying the soft sweetness of honey. Canadian wildflower honey is fermented into honey vinegar, giving a rounded acidity.
It is brewed by Uchibori, founded in 1876, at its head office plant in Yaotsu (Gifu), chosen for its soft water and clean air so that the microbes can do their work.
To drink
• Milk or soya milk: one part vinegar to four parts milk or soya milk, where the honey's sweetness and the dairy's richness suit each other well
• Water or soda: one part vinegar to four parts chilled water or soda, for a clean, refreshing taste
• Hot water: one part vinegar to four parts water at 70–80°C, when the honey aroma opens up gently — good for a day your throat needs looking after
Use 15ml per serving to make approximately 16 drinks per bottle. For a stronger flavour, use 30ml per serving, giving approximately 8 drinks.
To eat
• Spoon it undiluted onto bread
• Pour it over yoghurt or ice cream
