Pure Rice Vinegar And Pure Persimmon Vinegar - 1800ml 2 Bottles Set - Unfiltered Nigori Vinegars Fermented And Aged For A Long Time - Made In Saga Prefecture, Japan

Unfiltered Nigori Pure Rice Vinegar & Unfiltered Nigori Pure Persimmon Vinegar

KAWASHIMAYA unfiltered nigori vinegars are brewed with acetic acid bacteria that have been preserved in a brewery that was established in Edo Period.

This Set will include:
1 Unfiltered Nigori Pure Rice Vinegar (1800ml)
1 Unfiltered Nigori Pure Persimmon Vinegar (1800ml)

These vinegars are 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 Vinegars With Active Acetic Acid Bacteria

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 these vinegars are delivered in their natural state containing acetic acid bacteria without filtration or heat sterilization.

Regular Vinegar vs Unfiltered Nigori Vinegar

Traditional Long-term Static Fermentation Inherited From The First Generation of Traditional Brewery

First, moromi sake is made by natural fermentation for a long period of time. The manufacturing process is done carefully for 300 days until completion.

No Rush, No Hurry, And Preserve As It Is

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.

Important Points Regarding Unfiltered Nigori Vinegar

Kawashimaya's Nigori vinegar contains live acetic acid bacteria, so when the temperature exceeds 30 degrees Celsius, the bacteria are activated and rarely a film-like substance is formed on the surface of the vinegar. The membrane does not harm the human body, but it does impair the flavor of vinegar. Therefore, we recommend the following methods:

• ・If unopened, avoid high temperature and humidity and store in a cool and dark place
• ・It is recommended to store in the refrigerator after opening
• ・Shake the vinegar well before use
• ・Please use up as much as possible within 3 months after opening

Frequently Asked Questions