Product Number | 3006673 |
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Time Until Shipping | 1 week |
Brand | KAKUIDA Black Vinegar |
Contents | 3 x 200 ml |
Ingredients (text) | Black vinegar, Organic carrots, Onions, Raw sugar, Sesame, Yuzu juice pickled in black vinegar (yuzu, black vinegar, crystallized sugar), Vegetable oil (olive, grapeseed), Organic soy sauce, Yuzu extract, Salt, Kombu |
Allergens | sesame |
Made In | Japan |
Prefecture | Kagoshima |
Storage | Keep refrigerated after opening |
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:
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.
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.