Unfiltered Nigori Pure Persimmon Vinegar 1000ml - Fermented And Aged For A Long Time (Made In Saga Prefecture, 100% Fuyu Persimmon)

Unfiltered Nigori Pure Persimmon Vinegar

KAWASHIMAYA unfiltered nigori pure persimmon 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

Using only Fuyu persimmons that are cultivated in Fukuoka prefecture as raw materials, this vinegar is made by natural fermentation for 180 days. After 180 days of static fermentation, it will become a flavorful persimmon vinegar with a mellow taste.

Since it is unfiltered nigori vinegar, the live acetic acid bacteria in the vinegar is naturally intact.

For Healthy Body Circulation, Persimmon Vinegar With Plenty Of Potassium

A common feature of various kinds of vinegar, which have been valued as the oldest healthy food for humankind, is that they are rich in potassium, which is related to the circulation of the body. Potassium works on the salt that tends to accumulate in the body and contributes to the refreshment of the body from the inside.

Among the many vinegar varieties, the potassium contained in persimmon vinegar is by far the most abundant.

Supports Beauty And Health With A Variety Of Powers!
Twice The Amount of Vitamin C of Mandarin Orange

For those who want their skin healthier and want to feel refreshed from fatigue and stress, enjoy the rich vitamin C contained in this vinegar that is twice as much when compared to mandarin oranges.

20 Times More Polyphenols Than Red Wine And 73 Times More Polyphenols Than Green Tea!

Persimmon contains a lot of polyphenols, which have a particularly strong recovery power. By turning persimmon into unfiltered vinegar, the ingredients are less likely to oxidize, and even if they enter the body, their efficacy will be just as good.

Acetic Acid Fermentation Further Enhances The Abundant Nutrition Of Persimmons

Persimmon vinegar is made by changing the sugar content in the fruit into vinegar that contains the abundant nutrition of persimmon as it is. Since the healthy components are hard to break after fermentation, you can improve your body health by consuming vinegar regularly.

Using Amagi Fuyu Persimmons From Asakura City, Fukuoka Prefecture

This vinegar uses Fuyu persimmons that are grown in the sunlight, located in the hills of Amagi, Asakura City, Fukuoka Prefecture.

Fuyu persimmons are called the king of persimmons because of their good color, shape, and taste. Among them, Fuyu persimmons in Amagi, Asakura City have won the Japan Agricultural Award and are recognized as the best persimmon producing area in Japan in both name and reality.

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

Founded in 1832, our vinegar maker continues to follow the manufacturing method handed down from the first generation, and brew only with the water of the persimmon without adding water or alcohol.

Unfiltered Nigori Pure Persimmon Vinegar is made by natural fermentation for 180 days. After a long period of 180 days of static fermentation, it will result in a good vinegar with pleasant and deep taste.

Unfiltered Nigori Pure Persimmon Vinegar 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 Unfiltered Nigori Pure Persimmon Vinegar is delivered in its natural state containing acetic acid bacteria without filtration or heat sterilization.

Regular Vinegar vs Unfiltered Nigori Vinegar

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 vinegar production.

Vinegar With Gentle And Mellow Flavor

Unfiltered Nigori Pure Persimmon Vinegar is characterized by its gentle taste, which has been fermented and aged for a long period (1 Year) to calm the acidity and bring out the sweetness of the vinegar.

How to Enjoy Persimmon Vinegar

Drink it as it is or dilute it with water or hot water

Take 15ml or 1 tablespoon regularly every day.

Persimmon Vinegar Honey Drink

　Ingredients

・Water

200～250cc

・Persimmon Vinegar

1 Tablespoon

・Honey

1 Tablespoon

　How to Make

1

Mix persimmon vinegar with water

2

Melt the honey in a small amount with hot water and add it to the diluted persimmon vinegar

3

Add a squeeze of lemon if you like

As Vinegar For Dressing

Use the vinegar for vegetable dishes, dressing, namul, and others. This vinegar can be easily incorporated into every day cooking.

Japanese Mustard Spinach Ohitashi

　Ingredients

・Japanese Mustard Spinach

4~5 Leaves

・Persimmon Vinegar

1 Tablespoon

・Soy Sauce

1 Tablespoon

　How to Make

1

Boil the mustard spinach

2

Drain the water. Cut the boiled mustard spinach into 3 cm pieces

3

Transfer the mustard spinach to a bowl, mix with persimmon vinegar and soy sauce, and let it sit for a while. Add sesame as a topping

Use As Seasoning For Meat

This vinegar helps to tenderize meat dishes and make them juicier. You can also use it to marinate.

Persimmon Vinegar Teriyaki Chicken

　Ingredients

・Chicken Thigh

1pc

・Soy Sauce

3 Tablespoons

・Persimmon Vinegar

3 Tablespoons

・Honey

2 Tablespoons

　How to Make

1

Put the seasoning in a frying pan and heat it. When it boils, put the chicken with the skin down and simmer on low heat for 10 minutes

2

Turn the chicken over and simmer for another 10 minutes

3

Finally, turn the skin side down again and heat it over high heat to remove the excess moisture. Make sure to not burn the chicken

4

Cut into bite-sized pieces, serve with vegetables and condiments

Other Size Variations

Reviews

Simple and healthy for body circulation
I think it's difficult to take persimmon nutrients, a fruit that is not available all year, every day. Since I started using persimmon vinegar, the blood pressure value in my health checkup has improved day by day. And depending on the day, it may be within the normal range. I'm really happy that I was able to get healthy with simple things like persimmon and vinegar. I am grateful for this.

Thanks to the easy-to-drink persimmon vinegar, I am doing well now
This persimmon vinegar is easy to drink and I have been repeating it many times. I am often invited to drink because of my work, so I take the vinegar on a regular basis to prevent hangovers and swelling. It's safer than drinking energy drinks and supplements that I'm not sure about, and I'm doing well now.

I dilute it with water and drink it every day
I dilute it with water for beverages. It has a mild acidity and a slight sweetness, making it very easy to drink. I’m drinking it every day for my health

I'm worried about my husband's blood sugar level, so I use persimmon vinegar for everyday use.
I bought it for my husband whose blood sugar level has risen. I also use a small amount to make various dishes and eat them. It has a better aroma than ordinary vinegar, has a natural flavor, and is very easy to consume. I have already bought it twice.

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