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Red shiso and 3 years aged black rice vinegar condiment
  • Red shiso and 3 years aged black rice vinegar condiment

Red shiso and 3 years aged black rice vinegar condiment

Reference : NISKFK12

€33.45
Tax included

Black vinegar and red shiso condiment Kakuida Fukuyama Kurozu

This condiment is considered a black vinegar in Japan, fruity, premium quality, and rich in amino acids.

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

Quantity
Available

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Red shiso and 3 years aged black rice vinegar condiment

Mouth is fruity, greedy, with notes of basil, cherry, hibiscus, acerola.

Acidity is elegant, amino acids umami is abundant.

This condiment is entirely natural, without additives, coloring or preservatives.

 

Rich in acetic acid, it promotes the production of adenosine in the body, which is beneficial to blood pressure.

 

Our perfect pairings : this condiment can be enjoyed as a cold drink, cut with still or sparkling water (15 ml of vinegar for 180 ml of water), or even milk, and will be a must in the preparation of cocktails.

It will also be perfect for fresh fruit salads.

In cooking, it will season raw vegetables, shellfish salads and other mixed salads.

KAKUIDA FUKUYAMA KUROZU
NISKFK12
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

KAKUIDA FUKUYAMA KUROZU Premium black vinagars
200 years of tradition

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...

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