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Cherry Blossom Vinegar
Cherry Blossom Vinegar
Cherry Blossom Vinegar
R 490

Cherry Blossom Vinegar



Only left in stock

Cherry blossom vinegar is a unique Japanese take on organic rice vinegar. Sakura leaves from Shizuoka Prefecture are soaked in organic, JAS-certified pure rice vinegar, made from organic rice from Akita Prefecture and natural water from Hiroshima Prefecture. The soft and gentle scent and flavour of cherry blossoms infuses the vinegar.

Serving suggestions:

  • Dilute the sakura vinegar with cold or carbonated water to your taste for a refreshing drink. liking and make a drink;
  • Pour over yogurt or ice cream;
  • Add to tea in place of lemon;
  • Use as a vinegar for dishes like chirashi (scattered) sushi;
  • Use in dressings, marinades, for making sweets, and other dishes.
  • Volume: 300ml
  • Shelf life: One year
  • Ingredients: Organic rice vinegar, honey, cherry leaves, purple kimo vinegar, cherry blossoms
  • Nutrition information (per 100g):  Energy: 95kcal; Protein: 0.2g; Fat: 0g; Carbohydrate: 23.4g; Salt equivalent: 0.03g

The production of rice vinegar takes a lot of effort and time. First, rice is washed and steamed to make koji (malt) and water to make moromi (moromi), which is then used to make sake. Sennari Vinegar then adds their secret acetic acid bacteria to this junmaishu, to let it ferment slowly until spring water is added.


Sennari Co., Ltd. was established in 1927 and adheres to the principle that the source of good vinegar is natural water and rice. Sennari's commitment to vinegar production begins even before production and the company searched for ten years to find a suitable water source of underground natural water with a pH of around 7.

The company does not use artificial methods to accelerate fermentation; instead it relies on the traditional power of bacteria to perform static fermentation. The president also personally visits suppliers and sources the best domestic rice, thereby building long-term relationships based on shared values.

While it is possible to make vinegar in a short time (about a week), such vinegar has a high acidity (about 10%) and is acrid. Most mass-produced vinegar is diluted with water to 4.5%. Sennari vinegar has been aged for a long time and naturally becomes a mellow vinegar with an acidity of around 5%.