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      Black Rice Vinegar 10 years aged
      Black Rice Vinegar 10 years aged
      Black Rice Vinegar 10 years aged

      Black Rice Vinegar 10 years aged

      Ref : NISKFK3

      €174.00
      Tax Included
      Out-of-Stock

      A decade of natural aging under the sun of Kagoshima, Japan.
      This handcrafted vinegar from Master Vinegar Maker is carefully made in earthenware jars using traditional methods with the artisanal spirit of reviving the tradition of Japanese black vinegar.

      Quantity :
      No Product available

      10 Years aged Black Rice Vinegar

      This vinegar is distinguished by its rich aroma, umami and mellow taste.

      Ingredients are natural and of high quality, without preservatives or artificial flavors or colors.

      Black vinegar is said to lower blood pressure, cleanse blood vessels, reduce fatigue, reduce stress and anxiety and ensure a good internal chemical balance.

      NISKFK3

      Data sheet

      Origin
      Kagoshima, Japan
      Weight
      1 L net
      Packaging
      Glass bottle
      Ingredients
      brown rice, malted brown rice
      Storage
      protected from light and heat
      Nutritional values
      Per 100 ml : energy 17 kcal (75 kJ) ; fat < 0,6g, of which saturates < 0,01g ; carbohydrate < 0,1g, of which sugars < 0,1g ; protein <1g ; salt < 0,01g.
      Quality
      no additive
      no coloring
      no preservative
      KAKUIDA FUKUYAMA KUROZU KAKUIDA FUKUYAMA KUROZU

      The aging process is slow, 2 to 3 years minimum, and is done naturally in jars placed outside facing the sea, at the mercy of the weather and temperatures of the region.

      This maturing place, covered with nearly 20,000 clay pots, located on the outskirts of Kirishima, on the shores of Kagoshima Bay, was founded specifically by the young samurai of the region in the Edo period.

      To make this black vinegar, our craftsman Kakuida Fukuyama Kurozu mixes steamed brown rice, koji (malted rice) and water in large clay pots. These pots are stored outside in a field exposed to the elements.
      Over time, mash undergoes two types of fermentation, first yeast fermentation, then acetic fermentation.
      Vinegar is then slowly refined for a long time, which softens it and gives it a rounder, softer taste, increasing sugar and amino acid content and giving it its delicious caramel color. Acetic acid, abundant in black vinegar, is absorbed by the body and produces a substance called adenosine.
      Adenosine then works with the blood vessels and blood pressure.
      Black vinegar is also rich in amino acids. Many researches have shown the beneficial impact of its consumption for the body. Many processes in the body require amino acids. For people who are very active, black vinegar is a good way to maintain an internal chemical balance.

      All these vinegars are guaranteed without any additives, colorings or preservatives

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                      Black Rice Vinegar 10 years aged Vinegar
                      Black Rice Vinegar 10 years aged
                      €174.00
                      Tax Included
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