Ringo (Apple) Cider Vinegar
りんご酢 (りんご酢)
Pourquoi sourcer au Japon
Aomori apple supply (>50% of Japan's volume) provides traceable raw material; Mizkan industrial-scale fermentation infrastructure.
Spec clé
Acetic acid 4-6%; polyphenol carry-over from apple cider; characteristic light-amber colour and rounded acidity.
Produit fini typique
Drinking-vinegar retail (digestive-health positioning), salad dressing OEM, fine-dining vinegar accent.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 100 L liquid; 10–50 L specialty grades
- Délai typique
- 6–10 weeks
- Régions d'origine
- Aomori (largest apple supply), Aichi (Mizkan production)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Apple harvest September – November; vinegar production year-round
- Statut réglementaire au Japon
- Food product; cider vinegar under JAS
- Nom japonais
- りんご酢
- Romaji
- りんご酢
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; cider vinegar under JAS |
|---|---|
| Union européenne | Food import; cider-vinegar classification |
| États-Unis | GRAS; FDA Prior Notice required |
| Chine | GACC food facility registration |