We developed a “nigori vinegar”, which possesses a rich and mild taste with a pleasant flavor, using only sake kasu. The nigori vinegar is made by fermentation of two kinds of enzyme-treated ginjo sake kasu with Acetobacter and lactic acid bacteria. Acetobacter is known to consume lactic acid, and this activity was suppressed by decreasing the stirring rate during aeration. As a result, the vinegar has a characteristic taste and flavor that is derived from the residual lactic acid, which is not contained in ordinary vinegar.
