Yusuke Onishi, the next-generation head of vinegar brewery Mizuho explains the vinegar brewing process inside the brewery. Kashihara City, Nara Prefecture.
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Saku is a refined, non-alcoholic vinegar beverage designed to complement meals. It's an innovative creation from Mizuho, a historic vinegar brewery based in Kashihara City, Nara Prefecture. Drawing on over a century of craftsmanship, Mizuho uses its signature rice and black vinegars to produce a drink that feels both modern and deeply rooted in tradition. With Saku, the company confidently enters the growing alcohol-free market, bringing character and depth.
Leading this effort is 36-year-old Yusuke Onishi, the next-generation head of the family business. After a career in the automotive industry, Onishi returned to Mizuho, driven by a strong desire to preserve and renew the company's heritage.
A Heritage Reawakened
Founded in 1894, Mizuho brews vinegar using traditional methods that date back to the Edo period (1603–1868). The fermentation process takes around seven months and is carried out in wooden barrels made from Yoshino cedar. These barrels are sourced from the company's own forests in Higashiyoshino Village. This slow aging process imparts a smooth, nuanced flavor that sets Mizuho's vinegars apart.
Initially, Onishi had no plans to join the family business. His father, Jingo Onishi (the current president), had even advised against it due to financial concerns. But everything changed in 2023, when Mizuho's main house and brewery — structures dating back to the Taisho and early Showa periods — were recognized as nationally registered tangible cultural properties. This honor rekindled Onishi's passion for his roots and prompted him to return. He now works to carry the company's legacy into the future.
Crafting Saku
Inspired by shrubs, vinegar-based drinks that gained popularity in the United States during Prohibition, Onishi began developing a new type of vinegar beverage. He also enrolled in a branding and management course offered by Nakagawa Masashichi Shoten. This was part of a Nara Prefecture initiative, where he learned how to better communicate the story and appeal of his product.
After much experimentation and refinement, Saku was born.
The name "Saku" comes from sakusan (酢酸), the Japanese word for acetic acid, which is the key component in vinegar. Created with input from an Italian chef based in Hyogo Prefecture, the brand showcases Mizuho's traditional brewing methods while offering a modern, elevated drinking experience.
Flavors and Philosophy
Saku comes in two varieties:
- Komezu Fruity – A bright, fruity rice vinegar blend infused with dried mango and dried figs.
- Kurozu Spicy – A bold black vinegar base enhanced with warm spices like cinnamon, cardamom, and vanilla bean.
Both are designed to be mixed with sparkling water or other mixers. They offer complex, layered flavors that evoke the experience of sipping a fine cocktail — without the alcohol.
"Even though it's non-alcoholic, it gives you a similar feeling to drinking alcohol," says Onishi. "This isn't about drinking vinegar just because it's healthy. It's about truly enjoying something delicious. I hope people can connect with our traditions and culture through these drinks."
Each 300ml bottle is priced at ¥2,970 JPY (tax included, about $20 USD). Saku is available at Nakagawa Masashichi Shoten stores nationwide and through Mizuho's online shop.
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Author: The Sankei Shimbun
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