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  <title><![CDATA[Clover Vault Zone]]></title>
  <link>https://clovervaultzone.com/</link>
  <description><![CDATA[Clover Vault Zone is a Kyoto juice bar that tracks every ingredient from farm to glass. Cold press, vinegar tonics, and weekly single-lot pours on Fuyacho Street.]]></description>
  <language>en</language>
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    <title><![CDATA[The yuzu-peach ratio study: how we landed on 55/45]]></title>
    <link>https://clovervaultzone.com/</link>
    <description><![CDATA[We ran 22 test batches over three weeks in June and early July before settling on the current ratio. The losing ratios are documented. Here is what we learned about why 50/50 does not work.]]></description>
    <pubDate>2026-07-14</pubDate>
  </item>
  <item>
    <title><![CDATA[Farm visit report: Ueda Orchard, Kameoka, June 2026]]></title>
    <link>https://clovervaultzone.com/</link>
    <description><![CDATA[We visited Ueda Orchard on June 24 for the start of the Momotaro tomato season. The Brix readings this year are running about 0.4 points lower than 2025. Here is what that means for the juice.]]></description>
    <pubDate>2026-06-28</pubDate>
  </item>
  <item>
    <title><![CDATA[We published recipe #47: the Uji matcha-apple blend we could not fix]]></title>
    <link>https://clovervaultzone.com/</link>
    <description><![CDATA[After eight months of testing, we retired the matcha-apple blend without ever putting it on the menu. Recipe #47 is now on the Stories page with all 31 test batch notes. Here is the honest version of why it failed.]]></description>
    <pubDate>2026-05-19</pubDate>
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  <item>
    <title><![CDATA[Why the Brix number on your juice bottle actually matters]]></title>
    <link>https://clovervaultzone.com/notes/brix-reading-juice-bottle-explained.html</link>
    <guid>https://clovervaultzone.com/notes/brix-reading-juice-bottle-explained.html</guid>
    <description><![CDATA[Every bottle of juice that leaves Clover Vault Zone has a Brix number printed on the label, tucked beneath the ingredient list where most people never look. It sits there like a footnote from a science textbook, and for years customers who noticed it at all mostly asked whether higher meant better. The honest answer is: it depends, and the longer version of that answer turns out to be genuinely interesting. Over 14 weeks of cold-press production runs this past harvest season, the team logged Brix readings at intake, post-press, and post-filtration for every single batch. What the data showed surprised even the people doing the pressing. This piece is an attempt to decode one small number that carries a surprising amount of information about where your fruit has been before it becomes a drink.]]></description>
    <pubDate>2025-07-12</pubDate>
  </item>
  <item>
    <title><![CDATA[27 percent: the fruit waste figure that started this bar]]></title>
    <link>https://clovervaultzone.com/notes/fruit-waste-produce-logistics-kyoto.html</link>
    <guid>https://clovervaultzone.com/notes/fruit-waste-produce-logistics-kyoto.html</guid>
    <description><![CDATA[Somewhere in the back of Sae Furukawa's kitchen there is a set of index cards, rubber-banded and warped, that contains three seasons of ripeness readings from a mid-sized Osaka distribution hub. The number that fills the most space in that notebook is 27 percent. Not an estimate, not an industry average pulled from a trade association PDF — a figure Sae calculated himself, route by route, week by week, during his time moving fruit and vegetables from the Osaka Central Wholesale Market out to restaurants and hotel kitchens across the Kansai region. This article is about where that number came from, what it actually measures, and why it is the honest founding document of Clover Vault Zone. The methodology matters here, because "food waste" is a phrase that gets used loosely, and Sae's 27 percent means something specific — specific enough to be argued with, which is part of the point.]]></description>
    <pubDate>2026-02-11</pubDate>
  </item>
  <item>
    <title><![CDATA[How we tested 22 ratios to find the right yuzu-peach blend]]></title>
    <link>https://clovervaultzone.com/notes/yuzu-peach-ratio-testing-method.html</link>
    <guid>https://clovervaultzone.com/notes/yuzu-peach-ratio-testing-method.html</guid>
    <description><![CDATA[Sanbokan and pear refuse to split evenly, and the even split was the most forgettable thing we made. Twenty-two ratio trials over three weeks, and what the failures taught us.</description>
    <pubDate>2025-02-21</pubDate>
  </item>
  <item>
    <title><![CDATA[What happens to the pulp: a week in the Clover Vault Zone waste log]]></title>
    <link>https://clovervaultzone.com/notes/juice-pulp-waste-log-composting.html</link>
    <guid>https://clovervaultzone.com/notes/juice-pulp-waste-log-composting.html</guid>
    <description><![CDATA[Pressing leaves a cake of skin, pulp, and seed that can weigh as much as the juice. Two of our six growers take it back on the same run that brings the fruit in.</description>
    <pubDate>2025-01-02</pubDate>
  </item>
  <item>
    <title><![CDATA[Cold press versus centrifugal: the three-week test we ran in 2022]]></title>
    <link>https://clovervaultzone.com/notes/cold-press-vs-centrifugal-juice-test.html</link>
    <guid>https://clovervaultzone.com/notes/cold-press-vs-centrifugal-juice-test.html</guid>
    <description><![CDATA[Our press will happily run past 2,000 psi and extract noticeably more juice. We settled on 1,600, because past a point sanbokan gives up compounds you cannot un-taste.</description>
    <pubDate>2025-11-12</pubDate>
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