VSJM Ferment No.7 Barrel-Aged Hot Sauce
Slow-fermented chili mash, rested in oak before bottling
¥7400¥5600
- 1 bottle, 150 ml
- ✓ Chili mash fermented before blending, not just vinegar-mixed
- ✓ Rested in oak for added depth before bottling
- ✓ Bottled to order in small batches, no long-term storage
VSJM Ferment No.7 Barrel-Aged Hot Sauce
Select a Bottle Count
Express 1-Click Order (Name + Phone)
Selected Package: 2 bottles (¥6900)
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's Inside the Bottle
| Ingredient | Source / Grade | Amount per Bottle | What It Contributes |
|---|---|---|---|
|
Fermented red chili mash
✓ Provides the sauce's tang and body
|
Whole chilies, salt-fermented | 180 g per 150 ml bottle | † |
|
Sea salt
✓ Drives fermentation and rounds out flavor
|
Unrefined, coarse | 12 g per bottle | † |
|
Cane vinegar
✓ Balances final acidity
|
Mild-acid, unfiltered | 30 ml per bottle | † |
|
Garlic and ginger
✓ Adds aromatic depth
|
Fresh, hand-peeled | 8 g combined | † |
How We Control Each Batch
Bottled Fresh, Shipped Direct
Each order is bottled from the current fermentation batch rather than pulled from long-term stock. Bottles are sealed with a tamper-evident cap and packed to prevent breakage in transit.
Five Reasons Bottles Sell Out Fast
True Fermentation
Chilies ferment before blending, not just soak in vinegar.
Small Batches
Each run is limited by crock size, not scaled for mass output.
Bottled to Order
No bottle sits waiting on a shelf before it ships.
Four Core Ingredients
Chilies, salt, vinegar, and aromatics, nothing else.
Transparent Process
We state fermentation time and ingredient ratios plainly on request.
How Ferment No.7 Is Made
Selecting the Chilies
We start with whole, sun-ripened red chilies chosen for consistent ripeness.
Salt Fermentation
Chilies rest in salt brine for several weeks, developing natural acidity.
Oak Rest and Blend
The mash rests briefly in oak, then blends with vinegar, garlic, and ginger.
Bottled to Order
Each bottle is filled and sealed only after an order comes in.
Pick a Bottle Count and Order
Fast insured dispatch with real-time shipment tracking.
What People Say About This Bottle
"Noticeably rounder taste than sauces I've bought before, the fermented tang comes through clearly."
Marcus T.
Customer
"Sediment threw me off at first but shaking it fixes that, tastes great on rice."
Priya S.
Customer
"Ordered two bottles, the second arrived clearly from a fresher batch than sauces that sit on store shelves."
Daniel K.
Customer
Frequently Asked Questions
How hot is Ferment No.7? +
It sits in the middle of our heat range, noticeable but not overwhelming, since fermentation softens raw pepper sharpness.
Does it need refrigeration? +
Refrigerate after opening. The vinegar and salt content keep it stable, but cold storage preserves flavor longer once opened.
Why is there sediment in the bottle? +
That's fermented mash settling. Shake before use, it's part of the process, not a defect.
How long does one bottle last? +
With regular use, most households finish a bottle in about four to six weeks.