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Yuzu and 3 years aged black rice vinegar condiment - Short date Short best before dates
  • Yuzu and 3 years aged black rice vinegar condiment - Short date Short best before dates
  • Yuzu and 3 years aged black rice vinegar condiment - Short date Short best before dates

Yuzu and 3 years aged black rice vinegar condiment - Short date

Yuzu and 3 years aged black rice vinegar condiment - Short date

Réference : NISKFK8PROMO

€21.35 -30%
€30.50
Tax included

Black vinegar and Yuzu condiment Kakuida Fukuyama Kurozu - Short date

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

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Available

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Yuzu and 3 years aged black rice vinegar condiment

It is made from organic brown rice vinegar, aged for 3 years, and fresh locally grown yuzu.

It is all natural, with no 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.

NISKFK8PROMO
Origin
Kagoshima, Japan
best before :
01/07/2023
Weight
500 ml net
Packaging
glass flask
Ingredients
40% black rice vinegar (brown rice, malted brown rice), beet sugar, 27% yuzu
Storage
protected from light and heat
refrigerate after opening
Nutritional values
Per 100 ml : energy 186 kcal (792 kJ) ; fat <0,6g, of which saturates < 0,01g ; carbohydrate 43,8g, of which sugars 43,8g ; protein 0,5g ; salt < 0,01g.
Quality
no additive
no coloring
no preservative
Recommanded use
Cocktail
Cooking
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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