■ Three kinds of grapes grown by nature in Modena, the tradition of artisans Modena's balsamic is made by slowly simmering organic grapes from Modena grown in the sun-drenched hills of Modena and aging them in oak barrels. The only raw material is grapes. A blend of white Trebbiano with moderate acidity, Lambrusco and Sangiovese. Because it is simple, the materials and techniques shine through. ■ Specially tailored bespoke products The unique richness of balsamic is created by simmering the grape juice in a large pot for a long time. The resulting thick juice is called mosto cotto. This mustocet is the deciding factor in the taste, but it takes a lot of time and is expensive, so it is made with a higher proportion of relatively inexpensive wine vinegar and other ingredients in the general daily use of balsamic. This balsamic is our special specification with a higher percentage of mostcot. ■ Modena's black gold that deepens the taste of food a notch or two This balsamic is also very active on the daily dining table in Japan. If you use it instead of black vinegar to make vinegar pork, it will have an elegant and deep flavor. Also, if you add a small amount to Kanto-style soba soup stock and flavor it with black shichimi, it will have a deep taste. And of course, salads! If you add cheese or crispy pancetta to your usual salad, balsamic will be the best match.