Guaranteed quality and traceability
Very rich in natural amino acids and minerals, it is recommended as a beverage mixed with cold water.
This black vinegar is made using the Kotai Hakkou or solid fermentation method. The brown rice and wheat used are rigorously selected and then fermented at a high temperature (45°C) for a short period. Continuous stirring by hand is necessary for the whole of this time. The fermentation juice is aged for 2 years or more.
This vinegar is unique, without preservatives, colourings or enhancers or any other additional products whatsoever.
Our perfect combination : Makkurozu black vinegar is exceptional in sauces, salad dressings, cool drinks, parmesan, strawberries or chocolate!
- Tokyo, Japan
- 500 ml net
- glass flask
- water, brown rice
- protected from light and heat
- Nutritional values
- Per 100 ml : energy 72 kcal (307 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 15g, of which sugars 8,3g ; protein 3,3g ; salt < 0,01g.
- Recommanded use
Few know but sushi is born in Tokyo Prefecture. Tokyo used to be called EDO MAI SUSHI, the birthplace of nigiri sushi.
Formerly active by the hundreds, artisans specialized in sushi rice vinegar have all disappeared, victims of industrialization.
In 1937, nothing predestined Mr. Yokoi to engage in the manufacture of quality vinegars. Indeed, its major activity was focused on timber trading.
Past Master Steamer, he develops his own fermentation methods and starts to produce vinegars of very high quality, vinegars acclaimed today by all the best sushi restaurants in Japan. Indeed, more than 75% of Michelin stars, specialized in sushi throughout Japan, use exclusively its vinegars. The rarest are the subject of a consequent waiting list.
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