Japanese Ma Kurozu vinegar

500 ml

• Japanese wheat and rice vinegar
• Produced by Japanese artisans
• Fermentation through the very rare solid fermentation
• Mild acidity, aroma contains toasted and chocolate notes

Description Ma Kurozu vinegar

The Ma-Kurozu vinegar is very dark in color and has notes of chocolate and toasted in the finish. In Japan it is offered as drinking vinegar (diluted 4 - 5 times).

It is produced from wheat and rice using a special process called "solid fermentation". Wheat and rice are soaked in water and repeatedly mixed by hand for three months. The "juice" produced during fermentation is skimmed off and concentrated for 2 years. It takes 5 kg of rice and wheat to make one liter of this special vinegar.

Use

The vinegar goes well with everything where chocolate would also go well in hearty dishes, e.g. with duck, game, pork.
  

About the manufacturer

The Yokoi company was founded in Tokyo in 1937 and is the only vinegar brewer left there today. Yokoi has built up special know-how regarding fermentation processes and has mastered various methods. This includes, for example, the very rare solid fermentation.

This special know-how results in a large number of very different rice vinegars and sauces of the highest quality.

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