[Wholesale 20pc] Unfiltered Nigori Pure Persimmon Vinegar 1000ml

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.