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150 ml
Japanese black rice vinegar is fermented from brown (whole grain) rice to vinegar with the help of brown rice koji. In fact, the vinegar is not black, but the longer it takes to ferment, the darker it will turn out. The process was developed in the Edo period (1603-1868). Using brown rice increases the umami in the finished product.
Only high-quality ingredients of local origin are selected for the black vinegar from Kakuida. It is fermented naturally in special earthenware pots outdoors in sun, rain, wind and at various outside temperatures for over 3 years.
A special glass was used for the earthenware pots, which absorbs the heat of the sun and controls temperature and convection, ideal for the fermentation process in the open air. The infrared rays emitted by the glass give the vinegar a taste. The more often 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 ripening period, employees carefully monitor the development of the rice vinegar.
This is how the 3 year old black rice vinegar gets its pleasantly soft, mild taste.
The Kakuida company is based in Fukuyama City. The tradition of brewing black vinegar has been cultivated there for more than 200 years.
Kakuida has focused on making high quality black rice vinegar, using the best local ingredients and traditional labor intensive production methods. To do this, she works with the oldest vinegar craftsman in Fukuyama City, Akaike-san. The Koji used comes from Akaike-san's family.
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