Reference : NISKFK2
By using brown rice and soy as raw materials, total amount of amino acids is about 5.6 times that of rice vinegar and about 1.5 times that of black vinegar.
This vinegar is rich in isoflavones and gamma-aminobutyric acid (GABA, anxiety regulator).
Ingredients are natural and of high quality, without preservatives or artificial flavors or colors.
Black vinegar is known to lower blood pressure, clean blood vessels, reduce fatigue, reduce stress and anxiety and ensure a good internal chemical balance.
KAKUIDA FUKUYAMA KUROZU
The origin of vinegar goes back to about 7,000 years ago and the birth of black vinegar dates back to the Edo period. It has been made for 200 years using a traditional process. Fukuyama-cho spring water, renowned for its properties and benefits to the body, is an integral part of the process of making black vinegar, which is made from brown rice and malted rice...
