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Hariyo's persimmon vinegar

Hariyo's persimmon vinegar

ハリヨノカキス
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株式会社リバークレス
Hariyo's persimmon vinegar is made by static fermentation and aging of rich persimmons grown in the spring water of Gifu with natural yeast and acetic acid bacteria with storage. It also has a deep flavor, gentle acidity, and excellent health ingredients that other fruit vinegars do not find
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T7200001028088

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About the brand

Hariyo's persimmon vinegar is made by static fermentation and aging of rich persimmons grown in the spring water of Gifu with natural yeast and acetic acid bacteria with storage. It also has a deep flavor, gentle acidity, and excellent health ingredients that other fruit vinegars do not find
1
Ripe tomatoes with high sugar content from Gifu Prefecture are carefully and slowly fermented and aged over three years using the static fermentation method, which is now a rare brewing method. The raw material persimmons are also cultivated in-house on abandoned farmland in the area.
2
A versatile vinegar that has a mellow and fruity acidity like fruit vinegar and a rich and deep umami flavor like balsamic and sherry vinegar. For drinks and cooking.
3
Even the mash lees and persimmon seeds that come out during the preparation process are recycled. He created unique products such as persimmon seed roasted coffee and attracted attention in the media. We are also thoroughly committed to sustainable initiatives that do not incur losses

More about the Brand Owner

伊藤由紀

ITO YUKI

Born in Kaizu City, Gifu Prefecture. While working as a consultant in Tokyo and involved in regional revitalization activities all over the country, he returned to his hometown with a desire to change his hometown, which was suffering from an aging population and a lack of successors. He revitalized his grandfather's abandoned persimmon fields and independently researched the production of persimmon vinegar by static fermentation while growing persimmons himself. In 2016, the brewery was established to transform unused resources into new value under the name "Hariyo", with the determination to protect the beautiful nature and water of the region.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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At the southwestern tip of Kaizu City, Gifu Prefecture, where the Noso Three Rivers flow through the Noso Plain and the Yoro Mountains, "Hariyo's persimmon vinegar" was born.
The founder, Yuki Ito, worked as a consultant in Tokyo and participated in regional revitalization activities in various parts of Japan when he realized the challenges of his hometown of Kaizu City. As the aging population progressed and the shortage of successors for producers became more serious, he returned to Gifu and began growing persimmons in order to revive his grandfather's abandoned persimmon fields.
As I saw persimmons that had been left as trees all over the town, I began to think, "Can we liven up the persimmon production in this area with new processed products?"
While fermented foods are attracting attention due to the growing health consciousness, he was attracted to making fermented vinegar with persimmons, which are so nutritious that it is said that he "does not need a doctor", and after repeated self-taught research, he opened the Persimmon Vinegar Brewery in Hariyo in 2016.
　
　
The brand name "Hariyo" is derived from the endangered freshwater fish that is a natural monument that lives in the area. Hariyo, which can only live on pure spring water, is a symbol of the beautiful nature and water of this place. By borrowing its name, we want to pass on the local environment to future generations through our business and contribute to activities that protect beautiful water and nature.
Transforming the potential and hidden value of unused resources into products that are appreciated by many people, and circulating local resources without waste - this is the idea behind Hariyo's persimmon vinegar.
　

What are we doing?

Hariyo's persimmon vinegar is made using a unique method that incorporates the traditional brewing method of "static fermentation" and responds to changes in the natural environment that do not add artificial hands as much as possible. This method is a time-consuming method in which an acetic acid film is applied to the surface of the mash fermented with natural yeast, and then gently transformed into vinegar while naturally convecting under the membrane. The creators carefully watch over the changes created by nature every day and patiently nurture them without rushing.
　
　
The raw material of rich persimmons is grown in a fan-shaped area with good drainage, so the sweetness is condensed, resulting in persimmons with a high sugar content that is not found in other production areas. The high sugar content produced by this land is the source of the strong fermentation power of vinegar.
The natural fermentation power of persimmons is drawn out from their own natural yeast, and the rich nutrients of persimmons are carefully extracted into vinegar through time-consuming fermentation. Therefore, due to the characteristics of persimmons harvested that year, the resulting persimmon vinegar can also enjoy the natural taste, aroma, and acidity that are unique to each year, just like wine and brandy.
　
　
We are working on a recycling-oriented society model called the "circular economy". We are challenging a circular model that makes full use of local resources by making persimmons with local friends at our own farm, making persimmon vinegar with persimmon vinegar, using the mash lees squeezed from persimmon vinegar for feed and fertilizer, making roasted coffee with persimmon seeds taken out during preparation, and enjoying various recipes with the vinegar.
We hope that this small initiative will serve as an opportunity to spread the charm of the entire Kaizu region, develop the local economy, and connect with aspiring colleagues from all over the country.
　

Commitment to the product

[Aged raw press]
The "aged raw pressing" that is the basis of Hariyo's persimmon vinegar is a versatile seasoning with a perfect balance of sweetness and acidity of persimmons. It contains more than 16 times more potassium than rice vinegar and 5 times more than black vinegar, and the number of free amino acids is 5 times that of junmai vinegar. It is also rich in essential amino acids that are important for maintaining health. Not only is it great in terms of health, but it is also professionally approved for its deliciousness. Regardless of whether it is Japanese or Western food, it is used as a seasoning in famous restaurants. Just add a small amount to bring out the flavor of the ingredients themselves. It is perfect for drinks, as well as vinegared rice, dressings, and sashimi.
　
　
　
[Barrel aging series]
A luxurious series of aged raw squeezed leaves aged in special barrels. Whether it's French oak barrels, bourbon barrels, sherry barrels, or Sauternes noble rot wine barrels, the aroma permeated in each barrel transfers to persimmon vinegar, allowing you to enjoy a complex and deep flavor. In particular, Sauternes noble rot wine barrel aging is a gem that has been aged for more than two years by ordering rare noble rot wine barrels. The unique aroma of noble rot grapes is transferred to persimmon vinegar, and you can feel the sweet harmony in the acidity. Simply pour it over a drink or dessert and it will turn into a special dish.
　
　
　
　
[Hariyo's coffee]
Roasted coffee made with 100% "persimmon seeds" taken out during the production process of persimmon vinegar. It is a caffeine-free, non-caffeinated coffee that is fragrant, with a hint of sweetness and the unique flavor of persimmon seeds. It is a sustainable dish born from the idea of using all the food resources that have been carefully cultivated. You can enjoy it at night before going to bed or even if you are sensitive to caffeine.
　

Who are supporting us?

Hariyo's persimmon vinegar is supported by people who want to balance health and deliciousness. In particular, it is used by women in their 30s and 50s who are particular about food safety and raw materials, as well as by people who love cooking and are health-conscious.
We have received comments such as "I feel better after drinking one tablespoon every day," "The taste of food has improved significantly," and "It's easy to drink unlike other vinegars."
In addition to being sold at high-end food stores and department stores nationwide, it is also widely used by chefs at first-class restaurants such as the Kobe Bay Sheraton Hotel and the restaurant in the Tokyo Station Hotel.
In addition, it has been awarded the "OMOTENASHI Selection" by foreign votes for "Japan's excellent hospitality products", and has been certified as "Hida/Mino Excellence" and "Gifu Women's Excellence" in Gifu Prefecture, and is gaining popularity as a return gift for hometown tax payment.
　
Even now, only those in the know know "Hariyo's persimmon vinegar". It is a brand that I am looking forward to expanding in the future.
　
　
　
　
　

Brand review for Hariyo's persimmon vinegar

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Hair Salon・Barber Shop
Posted on
11/13/25
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市販のお酢よりまろやかで続けやすいし、 アミノ酸やカリウムがこんなに多いのなら納得です
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ありがとうございます。 お料理でもドリンクでも、お客様のお気に入りのご利用方法で、美味しく健康な毎日のお役に立てれば大変嬉しいです。
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