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

Unfiltered Nigori Pure Rice Vinegar

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

Ingredients With Abundant Nutrients

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

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. Then, steamed rice is added to make it richer. The manufacturing process is done carefully for 300 days until completion.

Unfiltered Nigori Pure Rice Vinegar With Active Acetic Acid Bacteria

Acetic acid bacteria is 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.

Regular Vinegar vs Unfiltered Nigori Vinegar

Did You Know?
Most Regular Vinegars Are Grain Vinegar

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.

So, What’s The Difference Between Rice Vinegar And Grain Vinegar?

Let's use the tasty vinegar in daily cooking by using it properly according to the purpose!

Use Unfiltered Nigori Rice Vinegar To Upgrade Your Cooking

① Mix for making dumpling sauce and salad dressing, etc.

② To make a vinegared dish with a distinctive umami in the soft acidity

③ Make all kinds of pickles that have a mellow flavor

④ Use it to make vinegared rice, chirashizushi, maki sushi, and nigiri sushi for a higher-grade taste

⑤ Bring out the taste of fish and meat

With The Power of Fermented Acetic Acid, The Rice Vinegar Is Enriched With All Kinds Of Nutrients

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.

Vinegar That Contains Amino Acids And Organic Acids To Improve Your Health

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!

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.