On January 20, "Kanesho" (Hirakawa City, Aomori Prefecture), a manufacturer of apple cider vinegar, released a new product, "Midori Apple Vinegar Sasame Snow."

This product is characterized by a unique production method such as grated apples from the prefecture, fermented with "Shirakami yeast" and "static fermentation". The biggest feature is apple cider vinegar that leaves acetic acid bacteria, says Mr. Hideki Kushibiki of the company, "It is the opposite of the conventional manufacturing method. A new challenge."

Acetic acid bacteria are a general term for bacteria that make acetic acid, which is a component of vinegar, from alcohol. General vinegar is said to be filtered and discarded during the manufacturing process. "Acetobacter that settled or became cloudy was shunned in the market where the transparent appearance was preferred, and it was sometimes subject to complaints," Kushibiki said.

"Recently, it is said that it improves the immune system and is effective against allergies such as hay fever and house dust. A new product made to help improve the constitution," he said.

Mr. Kushibiki smiles, "I want to make it a product that allows people to take in bacteria in their daily lives, such as in drinks they usually drink."

The price is 1,100 yen (500 ml). Currently selling mainly on the homepage.