(Organic) Japanese black rice vinegar 3 years old 750ml bottle

Organic black vinegar aged 3 years, developing rich and subtle aromas, from the fermentation of organic whole brown rice and whole rice koji, with pure Fukuyama water. This vinegar is distinguished by its dark color and its richness in amino acids. Kakuida black vinegar comes from traditional know-how passed down for over 200 years in the city of Fukuyama. Benefiting from a unique climate, clean air, spring water from the Shirasu Plateau and the geothermal heat of the Kirishima volcanic belt, this vinegar is made under exceptional natural conditions. The raw materials are meticulously selected: organic Japanese brown rice rich in umami, pure spring water, and homemade koji (ferment). Fermentation takes place in Aman pots (or kame pots), which absorb solar heat, regulate the temperature to promote fermentation, and emit far infrared rays that enrich the flavor of the vinegar. Over time, natural yeasts and acetic acid bacteria build up in the jars, improving the vinegar with each new fermentation. Kakuida black vinegar is aged for at least three years, compared to 6 months to 1 year for classic black vinegar. This prolonged aging helps to enrich the amino acid content, essential for the depth of flavor. It guarantees a product of exceptional quality, with only 80% of the batches being marketed, for a rare level of quality. All condiments in the Kakuida range are certified ORGANIC according to Japanese JAS standards. In addition, they are guaranteed to be free of additives and preservatives.