Takara Black Rice Vinegar 5 years of age

Name: Takara Black Rice Vinegar 5 years of age
Brand: KAKUIDA FUKUYAMA KUROZU
SKU: NISKFK5
Price: 42.05 EUR
Availability: OutOfStock
Rating: 5 (1 reviews)

Ref : NISKFK5

€42.05

Tax Included

€84.10 / L

Out-of-Stock

Vinegar Black with a mature taste. The Rice Brown is slowly fermented in jar for more than 1800 days.

The purists say that the feeling that it causes in the mouth is sweet and reverses the concept of the black vinegar, with its Sweet aroma and powerful umami.

This is a very very big cru often compared to Italian balsamic vinegars.

The ingredients are natural and high quality, Without preservatives or artificial aromas or colors.

The black vinegar is deemed to lower blood pressure, clean the blood vessels, reduce fatigue, reduce stress and anxiety and ensure good internal chemical balance.

Packaging:
Cruchon: 1L
Glass bottle: 500 ml

Data sheet

Origin: Kagoshima, Japan
Weight: 1 L Net
500 ml net
Packaging: Glass bottle
jug
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

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