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Unsere Bestseller
150 ml
- Japanese rice vinegar made from brown rice
- Produced by craftsmen using traditional methods
- Aged in stoneware pots outdoors
- 3 years of aging
- Pleasantly mild taste
Description of 3-year aged black rice vinegar
Japanese black rice vinegar is fermented from brown (whole grain) rice with the help of brown rice koji. In fact, the vinegar is not black, but the longer the fermentation lasts, the darker it becomes. The process was established in the was developed during the Edo period (1603-1868). The use of brown rice increases the umami in the finished product.
For the black vinegar from Kakuida, only high-quality local ingredients are selected. It is naturally fermented for over 3 years in special stoneware pots outdoors in sun, rain, wind, and under various outdoor temperatures.
For the stoneware pots, a special glass was used that absorbs solar heat and controls temperature and convection, ideal for the fermentation process outdoors. The infrared rays emitted by the glass give the vinegar flavor. The more this glass is used, the more natural yeast and acetic acid bacteria adhere to it, and the better the result of the fermentation process will be.
Every single day during the long aging process, employees carefully monitor the development of the rice vinegar.
This is how the 3-year-aged black rice vinegar gets its pleasantly soft, mild taste.
About the manufacturer
Rice vinegar
Acidity: 4.3%
Delivery time: 3-5 working days
Origin: Japan
Ingredients: Brown rice, Koji
Allergens: None
| Nutritional values | per 100 ml |
|---|---|
| Energy | 80 kJ / 19 kcal |
| Fat | 0 g |
| of which saturated | 0 g |
| Carbohydrates | 0.5 g |
| of which sugars | 0 g |
| Protein | 0.9 g |
| Salt | 0 g |
Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek