The practice of drinking vinegar is fairly well established in certain quarters. This is usually done because it is believed that vinegar is salubrious, rather than because drinking it can be a gratifying experience in and of itself. I used to be in the habit of mixing up my own vinegar-based libation using rather mundane ingredients; e.g., apple-cider vinegar, orange-blossom honey, and water. There’s nothing special about that, of course, but it was pleasant.
When I walked into JFEX 2025 (summer) at Tokyo Big Sight, vinegar was not on my mind. Shortly after I entered, it was. I encountered a booth run by a company marketing what they call “Specialist Vinegar,” a catchy term that I believe is synonymous with “craft vinegar.” I tasted a number of their offerings and was quite impressed with all of them. But what really got my attention was their Gaba Berry drink, which is a vinegar comprised of cacao and blueberry. This is a non-alcoholic beverage that is made in Kyushu. The picture above will give you a good idea of the production process.
Sensory Evaluation: Before I begin, I must mention that this vinegar should be diluted with water before consumption. Color: Whether diluted or not, it has the color of prune juice, a nice warm brown. Nose: Traces of chocolate and despite the fact that there are no prunes used in the manufacture of this beverage, there are prune notes. Several swirls of the glass revealed the scent of berries. Palate: Initially, the mouth waters from the mild acidity, which is quickly balanced by a pleasant sweetness. The finish is medium (+).
Link: https://line.me/R/ti/p/@524ktdav?ts=08291048&oat_content=url
Drinking Japan 