At YAMANI HAKKO LAB, we have been working on fermentation and vinegar production using a variety of agricultural products, including citrus fruits, berries, grapes, pome fruits, stone fruits, and tropical fruits.
We will explore commercializing products such as fruit vinegars, drinking vinegars, and seasoned vinegars, taking advantage of the unique aroma, acidity, sweetness, and color of each ingredient.
We will explore commercializing products such as fruit vinegars, drinking vinegars, and seasoned vinegars, taking advantage of the unique aroma, acidity, sweetness, and color of each ingredient.
We have a track record of prototyping and development with over 40 types of agricultural products and over 300 products.
citrus
Mandarin orange / Summer orange / Sweet summer orange / Calamondin / Grapefruit / Jabara / Yuzu / Shinhime / Lemon / Meyer lemon / Lime / Yamato Tachibana
berries
Kaorino / Yumenoka / Benihoppe / Akihime / Blueberry / Huckleberry / Lingonberry / Cassis / Acerola
grapes
Grapes / Muscat Bailey A / Shine Muscat / Kyoho / Barbera / Barrada
Pome fruits
Apple / Pear / La France pear / Le Lectier pear / Hawthorn / Quince /
Stone fruits
Peach / Cherry / Prune / Jujube / Prune / Cherry
Tropical Fruits
Banana / Pineapple / Lychee / Mango
*The feasibility of trial production and the fermentation period will vary depending on the condition, quantity, season, and quality of the raw materials.
