Red shiso and 3 years aged black rice vinegar condiment
Ref : NISKFK12
€44.00
Tax Included
Black vinegar and red shiso condiment Kakuida Fukuyama Kurozu
This condiment is considered a black vinegar in Japan, fruity, premium quality, and rich in amino acids.
It is made from organic brown rice vinegar, aged for 3 years, and fresh leaves of locally grown red shiso.
Red shiso and 3 years aged black rice vinegar condiment
Mouth is fruity, greedy, with notes of basil, cherry, hibiscus, acerola.
Acidity is elegant, amino acids umami is abundant.
This condiment is entirely natural, without 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.
NISKFK12
Data sheet
- Origin
- Kagoshima, Japan
- Weight
- 500 ml net
- Packaging
- Glass bottle
- Ingredients
- 40% black rice vinegar (brown rice, malted brown rice), beet sugar, 27% red shiso (Perilla frutescens var crispa)
- Storage
- protected from light and heat
refrigerate after opening - Nutritional values
- Per 100 ml : energy 219 kcal (931 kJ) ; fat less than 0,73g, of which saturates less than 0,01g ; carbohydrate 52,4g, of which sugars 52,4g ; protein 0,65g ; salt less than 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
Related Products
Black vinegar and red shiso condiment Kakuida Fukuyama Kurozu
This condiment is considered a black vinegar in Japan, fruity, premium quality, and rich in amino acids.
It is made from organic brown rice vinegar, aged for 3 years, and fresh leaves of locally grown red shiso.
Red shiso and 3 years aged black rice vinegar condiment
€44.00
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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