NIHON ICHIBAN  | Japan's Best to You
NIHON ICHIBAN  | Japan's Best to You
NIHON ICHIBAN  | Japan's Best to You

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Kakuida 15-Years Matured Commemoration Black Vinegar, AYUMU 720ml

Regular Price:$50.72

$50.72
Time Until Shipping1 weekTime Until Shipping as configured

This one of a kind 15-years matured black vinegar was created in commemoration of Kakuida's restaurant; the first Black Vinegar Specialty Restaurant opening in Japan in 2005. The Black soybean vinegar has slowly aged under the Fukuyaman sun for approximately 5475 days, while carefully being watched by a craftsman with 50 years experience.
*Contains Acetic acid bacteria​ (AAB) and black soy beans 


Just as with Sake, a good vinegar depends on high quality ingredients, craftsmanship and a perfect environment. Kakuida brewery uses premium brown rice, natural spring water, locally produces koji yeast and carefully selected earthenware pots to naturally ferment their vinegar for a minimum of three years(!) in Kagoshima’s perfectly suited nature. Each vessel requires technical skills, experience, and specific knowledge, which result in premium quality vinegar, unmatched by factory produces products. Next to a unique, unparalleled flavor experience, Kakuida’s fermented vinegar support “good blood pressure, clean blood vessels, decrease of fatigue, reduced risk of diseases and a good internal chemical balance”.  

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  • About KAKUIDA
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  • Product Number 3006680
    as configured:
    Time Until Shipping 1 week
    as configured:
    Brand KAKUIDA Black Vinegar
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    Contents 720ml
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    Ingredients (text) Brewed vinegar (brown rice), Rice koji, Black soybeans, Acetic acid bacteria​
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    Allergens allergen-free
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    Made In Japan
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    Prefecture Kagoshima
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    Storage Keep in a dry and dark environment
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    Logo_Kakuida
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  • See how Kakuida's vinegars are made here (video in Japanese)

    The origin of vinegar dates back about 7000 year, whereas black vinegar was only discovered during the Edo period (1603-1868). Recently, vinegar is regaining popularity for its long list of health benefits, and businesses all over the world are producing it. However, only few have the dedication and traditional skills and knowledge that Kagoshima-based “Kakuida” brewery has. 

    Partnering with Fukuyama city’s oldest black vinegar craftsman Akaike-san, who has fans all over the country, they founded Kakuida – specializing in producing premium quality black vinegar, with the best local ingredients, and traditional, labor intensive production methods. 

    Kakuida’s success is based on two key factors:

    • Premium ingredients, Using top quality brown rice full of healthy amino acids and strong umami; local, soft, natural Fukuyama town spring water for a mellow taste; And the best organic yeast “koji”, made by Akaike-san’s family.
    • Their unique, traditional production method: 
      Kakuida owns and ferments some 20.000 jar on various fields in the area. This does, however, not mean they mass produce. All of their vinegar is fermented for a minimum of three years (regular vinegar ferment for 6 months to 1 year), and their oldest even up to 10 years! The longer vinegar ferments, the darker its’ color and the more healthy amino acids it contains. During this time the vinegar is aged naturally, outside in the Kagoshima sun, inside carefully selected special-made earthenware pots. The craftsmen inspect each pot every single day to confirm the fermentation is processing perfectly. Time-wise they could never compete with big, automated factories, but they are committed to sticking to their traditional production methods for the most delicious, valuable vinegar. 

    Research performed in collaboration with Kagoshima University, Tsukuba University, Kansai University and various research institutes of pharmaceutical companies suggest that Kakuida’s black vinegar can 

    1.  Remove active oxygen that causes lifestyle-related diseases, while increasing antioxidants in the body
    2.  Slow down the rise in blood glucose level after meals, and so this more effectively than regular vinegar
    3. Help maintain a healthy blood sugar level, blood pressure and can support lowering cholesterol. 
    4. Contains 55% more “pure” D amino, also referred to as cosmetological amino acids, which aid the moisturizing function of the skin, than regular rice vinegar. This also gives them their complex, delicious flavor. 

  • KAKUIDA_Image_Picture

    All natural aged black vinegars


    Just as with Sake, a good vinegar depends on high quality ingredients, craftmanship and a perfect environment. 

    Kakuida brewery uses premium brown rice, natural spring water, locally produces koji yeast and carefully selected earthenware pots to naturally ferment their vinegars for a minimum of three years(!) in Kagoshima’s perfectly suited nature. 


    See all KAKUIDA Vinegars
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