€31.50
€63.00 / L
Black vinegar 3 years aged Izumi rice and soy beans vinegar
Ref : NISKFK2
€52.00
Tax Included
This vinegar is made according to a unique and patented process.
Soy has been added to the brown rice, along with malted rice and fresh water, for a natural double fermentation over a minimum period of 3 years.
By using brown rice and soy as raw materials, total amount of amino acids is about 5.6 times that of rice vinegar and about 1.5 times that of black vinegar.
This vinegar is rich in isoflavones and gamma-aminobutyric acid (GABA, anxiety regulator).
Ingredients are natural and of high quality, without preservatives or artificial flavors or colors.
Black vinegar is known to lower blood pressure, clean blood vessels, reduce fatigue, reduce stress and anxiety and ensure a good internal chemical balance.
NISKFK2
Data sheet
- Origin
- Kagoshima, Japan
- Weight
- 720 ml net
- Packaging
- Glass bottle
- Ingredients
- brown rice, malted brown rice, soybeans
- Storage
- protected from light and heat
- Allergenic(s)
- soya
- Nutritional values
- Per 100 ml : energy 21 kcal (89 kJ) ; fat < 0,6g, of which saturates < 0,01g ; carbohydrate < 0,1g, of which sugars < 0,1g ; protein 1,5g ; 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
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Black vinegar 3 years aged Izumi rice and soy beans vinegar
€52.00
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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