VSJM Ferment Cask No.4
Slow fermented mash, rested for depth of flavor
¥7400¥4900
- 1 glass bottle, 200 ml
- ✓ Chili mash fermented before bottling for a deeper, rounder flavor
- ✓ Made from fresh chili peppers, sea salt, vinegar, garlic and ginger
- ✓ Rested through a full fermentation cycle before each batch is bottled
VSJM Ferment Cask No.4
Order Ferment Cask No.4
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Selected Package: 2 Bottles (¥5400)
Returns within 30 days
From the day your order arrives, you have 30 days to return it under the terms of our Returns Policy. Contact our support desk to arrange it.
What goes into each cask batch
| Ingredient | Form | Role in the process | What it contributes |
|---|---|---|---|
|
Fresh Red Chili Pepper
✓ develops depth of flavor through the fermentation cycle
|
mashed, fermented | primary base ingredient | † |
|
Sea Salt
✓ controls the fermentation environment
|
coarse, unrefined | used in fermentation brine ratio | † |
How each cask cycle is tracked
Bottled by fermentation cycle, shipped protected
Each cask cycle is bottled once fermentation completes and labeled with its own batch number. Bottles ship in padded packaging to prevent breakage in transit.
Five reasons this differs from a standard hot sauce
Real Mash Fermentation
The chili and salt mash ferments before anything else joins the recipe.
Single-Cycle Batches
Each cask number reflects one fermentation cycle, not a blended stock.
Vinegar Added Last
Acidity is adjusted only after fermentation, preserving the developed flavor.
Tracked Batch Numbers
The cask number on the label ties the bottle to its specific fermentation run.
Small Cask Runs
Batches are kept small enough to monitor the fermentation closely.
How the mash becomes a fermented sauce
Mash is prepared
Fresh chili peppers are mashed with sea salt to start the fermentation.
Cycle is rested
The mash sits through a full fermentation cycle before anything else is added.
Vinegar and aromatics folded in
Once fermentation is complete, vinegar, garlic and ginger are stirred through.
Single batch bottled
Each cask cycle is bottled on its own rather than blended with other batches.
Choose your Cask No.4 quantity
Fast insured dispatch with real-time shipment tracking.
What customers say about this batch
"Noticeably rounder flavor than the fresh-mash sauces I usually buy, you can tell it actually sat and fermented."
Hana T.
Customer
"Batch number on the label was a nice touch, made me pay attention to how each cask differs slightly."
Owen M.
Customer
"Stirred it into a soup after cooking like the label suggested and the flavor held up really well."
Sofia L.
Customer
Frequently asked questions
What does fermented actually mean for this sauce? +
The chili and sea salt mash is left to sit through a fermentation cycle before vinegar and aromatics are added, which changes the texture and flavor compared to a sauce that is simply cooked and blended.
Will every cask batch taste identical? +
No. Each batch is its own fermentation cycle, so minor flavor variation between cask numbers is expected and part of how the sauce is made.
Does the bottle need refrigeration? +
Refrigerate after opening. The fermentation process itself supports stability, but chilling helps maintain flavor once opened.
Is this sauce very acidic tasting? +
It is rounder and less sharp than a fresh vinegar-forward sauce, since fermentation develops flavor before vinegar is added at the end.