Koji Cacao Vinegar
Shannon WienerShare
🧴 Koji Cacao Vinegar — Batch 1
Brewed: June 1, 2025
Bottled: October 2, 2025
🌸 Overview
Koji is made by introducing a beneficial microbe, Aspergillus oryzae, to rice or barley. This culture produces enzymes that break down proteins and starches, the same process that gives miso, soy sauce, and sake their depth of flavor.
It extracts sugars from the rice, making them available for fermentation, the foundation of rice vinegar. Koji was one of the first things Shannon fermented after sourdough, and it led us down the path to vinegar.
Cacao nectar, a byproduct of fermenting cacao beans, is the sweet juice that melts off the fruit around the bean, it tastes like tropical candy. Combined with the floral, umami-rich koji, this vinegar is something special.
🍋 Batch Details
| Batch Date | October 2025 |
| Fruit Pick Date | June |
| Fruit Source | Markley Farms Cacao |
| Fermentation Duration | 4 months |
| Vinegar Type | Cacao and koji rice vinegar |
| Acidity | ~5% |
🌺 Story Behind the Batch
Like many of our vinegars, it was divine timing. Shannon had just made a large batch of koji rice when we got the call to pick the cacao. Naturally since both sugar sources existed simultaneously, they made it into the fermentation vat together. Spontaneous creation.
Like all our vinegars, this combination celebrates balance, transformation, and curiosity.
Koji brings body, umami, and floral depth, while cacao nectar adds tropical brightness and sweetness. Together, they tell a story about fermentation as alchemy: taking what’s local and abundant, and turning it into something entirely new.
🌿 Health Benefits
- Rich in polyphenols and antioxidants
- Supports gut microbiome diversity
- Promotes healthy digestion
- Contains live acetic acid bacteria
- Natural alternative to sugary condiments
- High in theobromine (from cacao)
- Supports digestive health by creating easily absorbable nutrients
- Rich in B vitamins and amino acids (from koji)
- Encourages beneficial gut bacteria
- Contains kojic acid, an antioxidant that may brighten skin and protect against oxidative stress
🍽️ How to Use It
- Drizzle over roasted vegetables or meats
- Mix with olive oil for a vibrant salad dressing
- Splash into sparkling water for a probiotic tonic
- Stir into sauces, marinades, or glazes
- Pair with desserts like vanilla ice cream or fresh fruit
We don’t want to tell you what to do — the point is you can go any direction with this vinegar. Taste it and let your intuition guide you.
🌞 Flavor Notes
Aroma: Fruity, floral
Taste: Caramel, umami, tropical brightness
Texture: Bright, silky
Mood: Playful
🧴 Availability
If available: Shop this vinegar →here
If sold out:
This batch has sold out, but you can explore our current vinegars here →
🪶 Tags: fruit vinegar, koji vinegar, cacao vinegar, raw vinegar, Hawaiian vinegar, fermented vinegar, probiotic vinegar, gut health, small batch vinegar, Sour Flower Vinegar, Big Island Hawaii