A few drops.
A whole new depth of flavour.
Rich, rounded and gently tangy, our Aceto Balsamico brings depth to even the simplest ingredients. Paired with our extra virgin olive oil, it turns everyday food into something worth slowing down for. Sometimes, the simplest things make all the difference.
ACETO
100ml
¥3,300
Skip to product information
ACETO
ACETO BALSAMICO DI MODENA IGP · 100ml
55% COOKED GRAPE MUST · AGED AT LEAST 3 YEARS IN WOOD · MADE IN ITALY
Rich, rounded and beautifully balanced. ACETO combines the natural sweetness of cooked grapes with gentle acidity, a deep aroma and a dense, velvety texture. Just a few drops bring remarkable depth to roasted vegetables, fresh tomatoes, cheese, meat and even desserts.
Not all balsamic vinegars are created equal. The IGP designation confirms origin and production standards, but it doesn't tell the whole story. The proportion of cooked grape must, time spent ageing in wood and the way density is achieved all contribute to what you taste.
ACETO is made with at least 55% cooked grape must and matured for a minimum of three years in oak and chestnut barrels. The result is a beautifully integrated flavour, where sweetness, acidity and the complexity of ageing come together in harmony.
With a density of 1.190–1.195 kg/L, ACETO has a rich consistency. No added sugar or starch. Just the natural character of grapes, patiently transformed through time and careful aging.
Technical specifications
- Origin: Modena, Italy
- Designation: Aceto Balsamico di Modena IGP
- Net volume: 100ml
- Cooked grape must: Minimum 55%
- Ageing: At least 3 years in oak and chestnut barrels
- Density: 1.190–1.195 kg/L
- Acidity: 5.5%
- Added sugar or starch: None
How to use
Use a few drops to finish tomatoes, salads and roasted vegetables. Add at the end to steak, chicken or fish. Try it with Parmigiano, strawberries, figs, peaches or vanilla ice cream. Its density lets you place flavour precisely rather than flooding the plate.
Fruit. Wood. Time. Density.
¥3,300
Taxes included.
Shipping calculated at checkout.
Thickness should come from concentration and time
This Aceto balsamico spends at least three years in oak and chestnut barrels. During that time, fruit, acidity and wood become more integrated while the liquid develops greater density.
Other brands create thickness quickly with sugar or starch. This Balsamico relies on neither.
With a minimum of 55% cooked grape must, much of its density begins with concentrated grapes. Using more must requires more fruit and greater concentration before ageing even begins.
The ageing process takes it further, allowing texture and flavour to deepen together.
Made with only one ingredient: grape
The formal ingredient list contains cooked grape must and wine vinegar. Both begin with the same fruit, but each plays a different role. Cooked grape must brings concentrated sweetness, fruit and aroma. Wine vinegar provides acidity and lift. With at least 55% must, the balance becomes rounder and more fruit-forward, without losing the acidity that keeps the flavour alive.
No added sugar to manufacture sweetness. No starch to manufacture thickness.
Fruit, sweetness, acidity and density all come from grapes and the ageing process. Nothing unrelated needs to imitate what good balsamic becomes naturally.
A simple name hides a lot more than you think
“Aceto” simply means vinegar. Nothing more, nothing less. Our ACETO is certified Aceto Balsamico di Modena IGP, and proudly carries the official EU badge. It's a protected designation, governed by European regulations that establish where and how the vinegar must be made. But here's what the badge doesn't tell you: not every bottle is created equal. Behind the same designation, there can be remarkable differences. How much grape must goes in. How long the vinegar matures. How sweetness, acidity and texture come together. Two bottles can carry the same certification and deliver very different experiences. That's why we looked beyond the badge. We wanted a balsamic vinegar worth choosing for what's inside, not simply for what it says on the label. And we gave it the simplest name we could.
A useful habit should also be one you enjoy repeating
Vinegar contains acetic acid, which can slow the action of enzymes that break starch into glucose. The vinegar brings that category benefit into a food with enough fruit and aroma to become part of an enjoyable routine. Add a teaspoon to sparkling water before a meal for a fragrant, non-alcoholic aperitivo. Or use a few drops to make vegetables, meat, fish or fruit more satisfying.
The benefit is not medicine in a bottle. It is a good ingredient making a thoughtful habit easier to enjoy.
When we decided to make a vinegar,
we began with a question:
Which vinegar could combine the health benefits of vinegar with a flavour you would genuinely look forward to?
Aceto Balsamico offers the health benefits of vinegar, together with the rounded fruit, aroma and depth that make it genuinely enjoyable to drink.
Many drinkable vinegars in Japan use fruit juice and sugar to soften or mask vinegar’s acidity. A well-made Balsamico reaches a pleasant balance through grape must and ageing instead. It does not need another juice to become drinkable. Add one teaspoon to cold soda water. The fruit opens, the acidity becomes refreshing and the Balsamico becomes a fragrant, non-alcoholic aperitivo before dinner.
Not vinegar disguised as a soft drink. Balsamico can be enjoyed for what it already is.
How to use: Begin with familiar food.
Then follow the bottle somewhere unexpected.
Vinaigrettes & Dressings
A good dressing changes everything. Whisk one part ACETO with three parts extra virgin olive oil and a little Dijon mustard. Try it over peppery rucula, radicchio or warm roasted beets. The sweetness balances the bitterness, without hiding what makes each ingredient special.
Deglazing Pans
Don't wash away the best part of cooking. After searing steak, pork or mushrooms, add a splash of ACETO to the hot pan. Scrape up those delicious browned bits and let everything reduce into a rich, glossy sauce. A little butter at the end makes it even better.
Marinades
A little preparation goes a long way. Mix ACETO with olive oil, rosemary and mustard for chicken, or try soy sauce and herbs for beef. Even Portobello mushrooms love a quick marinade. The gentle acidity adds brightness, while the grape must helps build a beautifully browned finish.
Glazing
Save the best for last. Brush ACETO over salmon, roasted vegetables or chicken during the final minutes of cooking. Its natural sweetness creates a beautiful glaze without much effort. Try it with crispy Brussels sprouts and pancetta. Just remember: a little goes a long way.
Warm Comfort Foods
Rich food loves a little contrast. A few drops of ACETO over creamy risotto, soft polenta or roasted pumpkin soup bring brightness to every spoonful. Try it on a freshly baked white pizza, too. It's a small finishing touch that makes familiar comfort food feel new again.
Desserts & Cheese
Sweet meets tangy, and something lovely happens. Try ACETO over fresh burrata, ricotta or warm grilled peaches. For dessert, toss strawberries with a few drops and freshly cracked black pepper. Spoon them over vanilla ice cream or panna cotta. Simple, unexpected, delicious.
Sparkling Water & Aperitivo
Yes, balsamic in sparkling water. Add a teaspoon of ACETO to a glass filled with ice, top with sparkling water and finish with fresh basil or orange peel. For something bolder, try spicy ginger beer. A refreshing, grown-up aperitivo, with absolutely no alcohol required.
When flavour is this concentrated, a few drops are often enough.
Minimum 55% cooked grape must gives concentration. Three years in wood gives integration. Density keeps the flavour where you place it. A few drops can finish salads, meat or fish, transform fruit, sharpen cheese or turn sparkling water into an aperitivo.
Grape. Wood. Time.
Three things you can taste, and three facts that explain why this bottle is different.
Begin with salads, cheese or fruit. Place a few drops. Let the food tell you when it is finished.