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Black rice vinegar Vinegar
  • Black rice vinegar Vinegar
  • Black rice vinegar Vinegar
  • Black rice vinegar Vinegar
  • Black rice vinegar Vinegar

Black rice vinegar

Black rice vinegar

Réference : NISVS1

€28.50
Tax included

The story of dark rice vinegar (Sakamoto Kurozu) made in jars at Fukuyama-cho (Kirishima city, in Kagoshima district, at the southernmost point of Honto island), goes back a long time ago to the 1800's, during the Edo era.

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Ideal conditions existed to make dark vinegar: mild climate, abundance of rice, pure spring water and the famous Satsuma yaki earthenware jars. In 1975, Sakamoto brewery named its vinegar «kurozu», which means dark vinegar in Japanese. Sakamoto Kurozu became popular throughout Japan in a very short time because of its original manufacturing process, its particularly mild taste and its health benefits. 
It is now unanimously recognized as the most authentic dark vinegar brand on the market. 
Sakamoto brewery craftsmen have been making Kurozu in a traditional way for almost 200 years. Sakamoto Kurozu dark rice vinegar is fermented and matured for more than a year.

Our perfect combination : sakamoto Kurozu vinegar is milder in taste than other vinegars and will bring out the flavor of your dishes.
It is widely used in Japanese cuisine for sushi, but also in sauces, vinaigrettes or other seasonings. 
You can also use it as a drink. To make it, dilute 30 ml of Sakamoto Kurozu in 4 to 5 times in its volume of water (measure provided). Mix with 100% natural fruit juice or milk to discover new flavors.

NISVS1
Origin
Kagoshima, Japan
Weight
700 ml net
Packaging
glass flask
Ingredients
100% rice
Storage
protected from light and heat
Nutritional values
Per 100 ml : energy 7 kcal (29 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 0,7g, of which sugars < 0,5g ; protein 0,9g ; salt < 0,01g.
Recommanded use
Cooking
SAKAMOTO KUROZU

The story of dark rice vinegar (Sakamoto Kurozu) made in pots at Fukuyama-cho, Kirishima in Kagoshima district, at the southernmost point of Honto island, goes back a long time to the 1800s during the Edo era . Ideal conditions existed to make dark vinegar: a mild climate, an abundance of rice, pure spring water and the famous Satsuma yaki earthenware pots. In 1975, Sakamoto brewery named its vinegar "kurozu ", which means dark vinegar in Japanese. Sakamoto Kurozu became popular throughout Japan in a very short time because of its original manufacturing process, its particularly mild taste and its health benefits.

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