KANZURI COLLECTION

A Rare Expression of Snow, Fermentation & Time

Crafted in the snow-covered region of Niigata, Japan, Kanzuri is one of the world’s most extraordinary fermented condiments; created through a rare process of snow-aging, natural fermentation, and prolonged maturation.

Unlike conventional chilli pastes built around intensity, Kanzuri is designed around balance, aroma, umami, and elegance.

Made only once a year and aged patiently over years, each jar represents the discipline of Japanese craftsmanship and the quiet luxury of time itself.

KANZURI — 6 YEAR AGED

The Pinnacle of Maturation

Net Weight: 70g

The 6 Year Aged Kanzuri is the most mature and refined expression in the Kanzuri collection.
Aged slowly over six years, this extraordinary condiment develops remarkable depth, layered umami, and a profoundly rounded finish that cannot be replicated through modern acceleration.

The heat softens gracefully with age, allowing the savoury richness, natural sweetness, and aromatic complexity to emerge with elegance and precision.

This is Kanzuri in its most evolved form; contemplative, restrained, and deeply expressive.

Flavour Profile

• Deep matured umami
• Rounded and velvety heat
• Subtle citrus brightness
• Gentle garlic warmth
• Long, lingering finish

Best Paired With

• Premium meats
• Yakitori & grilled lamb
• Omakase cuisine
• Risottos & broths
• Aged cheeses
• Finishing sauces & compound butter

Why It Is Exceptional

• Aged for a full 6 years
• Produced in limited quantities
• Naturally fermented without shortcuts
• Crafted using traditional snow-aging techniques unique to Niigata

Ingredients

• Salted red chilli peppers
• Yuzu peel
• Rice koji
• Yuzu juice
• Salt

KANZURI — 3 YEAR AGED

The Signature Expression

Net Weight: 70g

The 3 Year Aged Kanzuri represents the classic and most versatile expression of Kanzuri’s heritage.

Balanced beautifully between youthful vibrancy and matured depth, it offers a harmonious interplay of chilli warmth, citrus aroma, and savoury umami.

Its flavour is expressive yet controlled; making it exceptionally adaptable across both traditional Japanese cuisine and modern contemporary cooking.

This is the expression that introduced generations of chefs and artisans to the world of Kanzuri.

Flavour Profile

• Bright citrus top notes
• Balanced umami depth
• Warm, clean heat
• Fresh aromatic finish

Best Paired With

• Ramen, soba & udon
• Seafood & grilled fish
• Rice bowls
• Fried chicken & tempura
• Marinades & dressings
• Stir-fried vegetables

Why It Is Exceptional

• Aged patiently for 3 years
• Snow-refined chilli fermentation
• Highly versatile culinary application
• Crafted using traditional regional methods

Ingredients

• Salted red chilli peppers
• Yuzu peel
• Rice koji
• Yuzu juice
• Salt

KANYUZURI (YUZU KANZURI)

A Brighter Expression of Kanzuri

Net Weight: 47g

Kanyuzuri is a refined and aromatic variation of Kanzuri, created for those who appreciate delicacy, fragrance, and precision.

With a more pronounced yuzu character, it delivers a vivid citrus lift balanced by gentle chilli warmth and elegant umami.

Lighter in profile yet remarkably layered, Kanyuzuri bridges the worlds of traditional Japanese craftsmanship and modern fine dining creativity.

It is exceptionally suited for seafood, cocktails, fresh dishes, and contemporary plating.

Flavour Profile

• Bright yuzu aroma
• Fresh citrus acidity
• Delicate savoury depth
• Gentle, refined heat
• Clean and elegant finish

Best Paired With

• Sashimi & oysters
• Grilled white fish
• Carpaccio & crudo
• Salads & vinaigrettes
• Gin cocktails & highballs
• Light broths & tofu dishes

Why It Is Exceptional

• Elevated yuzu concentration
• Rare balance of citrus and fermentation
• Crafted in small seasonal batches
• Offers a uniquely modern expression of Kanzuri

Ingredients

• Salted red chilli peppers
• Yuzu peel
• Rice koji
• Yuzu juice
• Salt

THE KANZURI PHILOSOPHY

In the mountains of Niigata, winter is not merely a season; it is an ingredient.

The snow removes bitterness.
Time softens the flame.
Fermentation builds depth impossible to create overnight.

Kanzuri is not designed to overwhelm the palate.
It is designed to elevate it.

A small amount transforms an entire dish; not through aggression, but through harmony.

This is the quiet power of Kanzuri.