Yuzu is a Japanese citrus unlike anything in the Western repertoire — more aromatic and floral than lemon or lime, with notes of mandarin, grapefruit, and a fragrance that is immediately recognisable in Japanese cooking. This vinegar takes that distinctive character and marries it with a Spanish white wine vinegar base, aged for 12 months in French oak barrels using the traditional Schützenbach slow-fermentation method. The result is a vinegar with lower acidity than most, allowing the delicate yuzu aromatics to come through clearly rather than being masked by sharpness. The citrus is bright and stimulating on the nose, and the finish is clean, crisp, and gently tangy.

It is one of the most versatile condiments in the range. A splash finishes seafood beautifully — raw fish, oysters, ceviche, grilled prawns, seared scallops. It is the essential ingredient in a proper ponzu sauce (combine with soy sauce, mirin, and a little dashi). Whisk into dressings and vinaigrettes for salads where lemon feels too blunt and standard wine vinegar too sharp. Use it to brighten rich dishes — a few drops cut through fatty or creamy preparations with precision. Drizzle over sautéed or grilled vegetables. It even works in drinks — a splash in sparkling water or as an ingredient in cocktails.

Producer: OMED is a family-owned business based in Granada, Spain. Their vinegars are produced using the Schützenbach method — a traditional, slow-fermentation technique that yields delicate, low-acid vinegars with pure, forward fruit character. The mill is located in Acula, Andalusia.

Ingredients: White wine vinegar, grapes, yuzu

Storage: Ambient. Store in a cool, dry place away from direct sunlight.

Net: 250ml

Allergens: Contains sulphites