This rich, versatile ferment fuses the syrupy elegance of aged balsamic with the deep, umami-packed character of black garlic—crafted by fermenting blackened local garlic bulbs and reducing them into a velvety vinegar. Infused with roasted foraged persimmons, local bitter lemons, and kombu, it layers sweet-tart complexity and savory depth into every drop—perfect for drizzling, glazing, or brightening a dish with unexpected gourmet flair.
