Kanesho Ponzu Shoyu (カネショウ ぽん酢しょうゆ)

The story behind it

Kanesho in Hirosaki started in 1912 as a maker of shoyu (soy sauce) and miso. It began making apple vinegar in 1981.

The way the apple vinegar is made is unusual. Whole ripe apples are grated and brewed, fermented with Shirakami yeast. They use still acetic fermentation, a slow method, and then rest the vinegar for several months in oak barrels.

The acidity in ponzu normally comes from rice vinegar or ordinary brewed vinegar. Here it comes from that apple vinegar. Along with yuzu juice, grated apple goes in as it is. This is a bottle that puts Tsugaru apples on the table as acidity rather than as juice or confectionery.