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KAWASHIMAYA unfiltered nigori pure rice vinegar is brewed with acetic acid bacteria that have been preserved in a brewery that was established in Edo Period.
This vinegar is characterized by these points:
・ Unfiltered, so the live cultures remain intact
・ No added alcohol
・ Made with static fermentation method inherited from the Edo period
Unfiltered Nigori Pure Rice Vinegar is made with:
Rice from Saga Plain that is cultivated with reduced pesticide
In-house raw koji made over three days and three nights
Cold water from Saga
First, moromi sake is made by natural fermentation for a long period of time. Then, steamed rice is added to make it richer. The manufacturing process is done carefully for 300 days until completion.
Acetic acid bacteria are usually removed from the regular clear vinegar through filtration and heat sterilization.
The acetic acid bacteria that live in unfiltered nigori vinegar are unique to each vinegar shop that have been passed down from generation to generation. The acetic acid bacteria, which is indispensable for making vinegar, is a great existence that also enhances the health of our body.
That's why Unfiltered Nigori Pure Rice Vinegar is delivered in its natural state containing acetic acid bacteria without filtration or heat sterilization.
The type of vinegar that we often see in the kitchen of our house or in the storefront can be categorized as grain vinegar. However, in reality, there are various types of vinegar, not just grain vinegar. One of the other varieties of vinegar is rice vinegar, which is light in color and looks similar to grain vinegar. Rice vinegar is actually the oldest vinegar in Japan.
Rice vinegar is vinegar brewed using 40g or more of rice per liter of vinegar. As the name describes, pure rice vinegar is made only from rice. The mellow sweetness and umami unique to rice vinegar can be enjoyed even more when used without adding heat to it.
Grain vinegar is made from all kinds of grains like rice, wheat, sake lees, corn, etc. It features a refreshing acidity and a sharp vinegar aroma. Since the acidity tends to remain even when cooked, it is suitable for dishes that make use of the acidity such as sweet and sour pork.
Let's use the tasty vinegar in daily cooking by using it properly according to the purpose!
Consuming white rice by itself might be filling, but rice is not exactly known as the most nutrient rich ingredient out there. However, when white rice is fermented and processed into vinegar, 15 types of amino acids and more than 70 types of organic acids are produced.
Amino acids contained in rice vinegar and organic acids such as acetic acid and citric acid will refresh the mind and body that tend to stagnate due to lifestyle related health problems. It is healthy and great for your diet!
In the year 1832, the first generation, Ukon Izaemon, who was a government official in Hizen Province (an old province of Japan in the area of Saga and Nagasaki prefectures), was taught how to make vinegar as a thank-you for giving an inn to a stranger.
Over 190 years after that, the fermentation of vinegar, which has been handed down along with the manufacturing method, was carefully inherited from the first generation. With the motto of "no rush, no hurry, and preserve as it is". Even now, the manufacturing process is still using the traditional method and still takes a long time. The manufacturer is working carefully on the vinegar production.
Compared to general vinegar on the market, the size has a considerably larger value. The bottle is convenient to transfer to another container as well, in case you need the vinegar for multiple purposes.
Gentle acidity that can be enjoyed by the whole family
Because the vinegar doesn’t have the sharp taste, my children can enjoy it as well.
Reliable because of traditional manufacture
I like the taste, but above all, I can trust because it is carefully made with particular attention to raw materials and manufacturing methods. I feel that the long history from the Edo period is a value that other products do not have.
I'm new to Nigori vinegar, but I like it
I use vinegar on a daily basis, so I'm glad that I can use it in plenty. It was my first time using nigori vinegar, so what about it? I was wondering. But after tasting it, I really like the mild and refreshing taste.
I use it habitually. Also, I think the container is very convenient
It is great for beverages and for cooking. It goes well with salads and spicy sauces, so it's often used for cooking. While many vinegar bottles are made from glass, I actually prefer the plastic container as they are easier to handle and throw away.
|Product Name||Unfiltered Nigori Pure Rice Vinegar|
|Ingredient||Rice (Saga Prefecture)|
|Storage Guide||Please keep away from direct sunlight and don’t put it at places with high temperature or humidity.|