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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Take 15ml or 1 tablespoon regularly every day.
Use the vinegar for vegetable dishes, dressing, namul, and others. This vinegar can be easily incorporated into every day cooking.
This vinegar helps to tenderize meat dishes and make them juicier. You can also use it to marinate.
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.
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:
|Product Name||Unfiltered Nigori Pure Persimmon Vinegar|
|Ingredient||Fuyu Persimmon (Fukuoka)|
|Storage Guide||Please keep away from direct sunlight. Keep in a cool dry place.|