Black Age 3 Years Age and Shiso Red Vinegar Condition

Name: Black Age 3 Years Age and Shiso Red Vinegar Condition
Brand: KAKUIDA FUKUYAMA KUROZU
SKU: NISKFK12
Price: 44.00 EUR
Availability: OutOfStock

Ref : NISKFK12

€44.00

Tax Included

€61.11 / L

Out-of-Stock

Black vinegar and red vinegar Kakuida Fukuyama Kurozu

This condiment Is considered a black vinegar in Japan, fruity, of first quality, and rich in amino acids.

It is made from biological brown rice vinegar, aged 3 years, and fresh leaves of locally grown red shiso.

Black Age 3 Years Age and Shiso Red Vinegar Condition

The mouth is fruity, greedy, on notes of basil, cherry, hibiscus, Acerola.

The acidity is elegant, the umami of abundant amino acids.

This condiment is completely natural, without additive, neither dye nor conservative.

Rich in acetic acid, it promotes adenosine production in the body benefiting from blood pressure.

Our perfect agreements : This condiment will be tasted like a cool drink, cut with very cold water or gassing water (15 ml of vinegar for 180 ml of water), or even milk, and will impose itself in the making of cocktails.

It will also be ideal for raising fresh fruit salads.

In the kitchen, it will leave the raw vegetables, the salads of shells and other salads composed.

Data sheet

Origin: Kagoshima, Japan
Weight: 500 ml net
Packaging: Glass bottle
Ingredients: 40% black rice vinegar (brown rice, malted brown rice), beet sugar, 27% red shiso (Perilla frutescens var crispa)
Storage: protected from light and heat
refrigerate after opening
Nutritional values: Per 100 ml : energy 219 kcal (931 kJ) ; fat less than 0,73g, of which saturates less than 0,01g ; carbohydrate 52,4g, of which sugars 52,4g ; protein 0,65g ; salt less than 0,01g.
Quality: no additive
no coloring
no preservative

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