Ringo (Apple) Cider Vinegar
りんご酢 (りんご酢)
Por qué hacer sourcing en Japón
Aomori apple supply (>50% of Japan's volume) provides traceable raw material; Mizkan industrial-scale fermentation infrastructure.
Spec clave
Acetic acid 4-6%; polyphenol carry-over from apple cider; characteristic light-amber colour and rounded acidity.
Producto final típico
Drinking-vinegar retail (digestive-health positioning), salad dressing OEM, fine-dining vinegar accent.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100 L liquid; 10–50 L specialty grades
- Plazo típico
- 6–10 weeks
- Regiones de origen
- Aomori (largest apple supply), Aichi (Mizkan production)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Apple harvest September – November; vinegar production year-round
- Estado regulatorio en Japón
- Food product; cider vinegar under JAS
- Nombre japonés
- りんご酢
- Romaji
- りんご酢
Sobre este ingrediente
Apple cider vinegar made primarily from Aomori apples — Japan's largest apple-producing region (>50% of national volume). Mizkan and smaller specialty producers in Aomori process apple cider through 1-2 year barrel-aging into a refined vinegar with rounder, less-sharp profile than industrial apple-vinegar concentrate. Marketed in Japan for digestive-health and metabolic-positioning beverages, and increasingly in Western-style salad dressings. Distinct from existing kurozu-kagoshima black-rice vinegar.
Estado regulatorio
| Japón | Food product; cider vinegar under JAS |
|---|---|
| Unión Europea | Food import; cider-vinegar classification |
| Estados Unidos | GRAS; FDA Prior Notice required |
| China | GACC food facility registration |