Premium Fermented Delicacy — Japanese Pickles Reimagined
Which Side Are You On: Traditional Gourd or Exotic Green Papaya?
Crisp, iconic Japanese gourd—or
firm, refreshing, and surprising green papaya.
Both deliver a taste you’ll never forget.
From the very first bite, you’ll know the difference.
And yet… both are undeniably addictive.
This isn’t your grandmother’s pickle.
It’s a conversation between time, fermentation, and craft.
A revival of classic “narezuke,”
now reinterpreted through new ingredients and deeper philosophy.
Aged Like Fine Cheese, Crafted Like Fine Wine
🟤 Gourd
A deep amber hue from years of aging in sake lees,
with rich, nostalgic aromas that evoke the elegant past of Japanese dining.
Softly pungent. Boldly umami. Comforting like home.
🟢 Green Papaya
Unexpected. Lively.
A “fermented pickle” for the modern table.
The texture is firm, the finish refreshing—
perfect as a sake appetizer, or paired with cheese like a savory chutney.
🍽️ Pairing Suggestions
- Enjoy as an aperitif with craft beer or sake
- Serve with cheese and charcuterie as a gastronomic starter
- Elevate your white rice, or enjoy with whisky or shochu
- Gift it to someone who appreciates slow food & deep flavor
Each slice unlocks a surprising depth of flavor—
rich, layered, and elegant, like aged terroir wine.
A fermented delicacy that transcends the name “pickle.”
🔬 The Art of Layered Fermentation
We don’t just pickle once.
These vegetables are repeatedly re-immersed in aged sake lees—up to four times—
adjusted to the rhythm of the seasons and the evolving character of each batch.
Our brewers judge each “must stage” with artisan intuition.
The result: a flavor with profound depth and elegant clarity.
The sake lees used are the same long-aged, deep golden “Bekkou Kasu”
born from our brewery’s natural fermentation.
Its mellow richness soaks deep into the core of each vegetable.
🌱 Grown Nearby, Captured Fresh
Both vegetables are grown with care in fields just 10 minutes from our brewery.
Harvested in peak condition, they are immediately prepared for fermentation—
preserving their living energy and authentic flavor.
- Green Papaya (Terada Farm)
Firm fiber, subtle fragrance, and a perfect match for aged sake lees.
Aged over 3 years. - Gourd (Karimori, from Tsuji Farm)
A traditional staple of “narezuke” from the foot of Mt. Suzuka.
Aged over 1 year.
🥄 Ingredients
| Green Papaya | Gourd | |
|---|---|---|
| Main Ingredient | Green Papaya | Gourd (Karimori) |
| Other | Aged sake lees, salt | Aged sake lees, salt |
| Profile | Crunchy texture, refreshing aftertaste | Aromatic depth, long savory finish |
| Aging | Over 3 years | Over 1 year |
🌿 Not a Byproduct. A Philosophy.
At ITO SHUZO, we see sake lees not as waste,
but as a living material—an embodiment of fermentation wisdom.
This is a luxurious expression of regional fermentation culture.
Born of vegetables, water, time, and human hands,
it is a taste shaped by the generosity of nature and the soul of craft.
Let the taste linger,
like a fine vintage you didn’t expect to find in a jar.
