The traditional taste of japan
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Awarded Excellence prize at "Kagoshima New Hometown Special Product Contest;
This vinegar contains more essential amino acids than the usual "Kashida" black vinegar.
Its manufacturing method is traditional, rich in 200 years of history, based on a natural fermentation rich in acetic acid bacteria.
The ageing is left to nature's appreciation since it is done in jars, at room temperature outside, according to the seasons.
You can enjoy a smooth taste and aroma and rich umami.
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...
Awarded Excellence prize at "Kagoshima New Hometown Special Product Contest;
This vinegar contains more essential amino acids than the usual "Kashida" black vinegar.
