[Wholesale 36pc] Unfiltered Nigori Pure Rice Vinegar 580g || Made in Japan, Additive-Free, Naturally Fermented

Unfiltered Nigori Pure Rice Vinegar

KAWASHIMAYA Unfiltered Nigori Pure Rice Vinegar is brewed with acetic acid bacteria that have been preserved in a brewery established in the Edo Period.

Ingredients With Abundant Nutrients

Unfiltered Nigori Pure Rice Vinegar is made with rice from the Saga Plain cultivated with reduced pesticides, in-house raw koji made over three days and three nights, and cold water from Saga.

Traditional Long-term Static Fermentation Inherited From the First Generation

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 are usually removed from regular clear vinegar through filtration and heat sterilization. The acetic acid bacteria that live in unfiltered nigori vinegar are unique to each vinegar brewery and have been passed down from generation to generation. 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

What's the Difference Between Rice Vinegar and Grain Vinegar?

Most vinegars we see in kitchens and stores are grain vinegar, made from grains like rice, wheat, sake lees, and corn, with a sharp acidity. Rice vinegar is brewed using 40g or more of rice per liter, and pure rice vinegar is made only from rice. Its mellow sweetness and umami are best enjoyed without heating. Rice vinegar is actually the oldest vinegar in Japan.

Use Unfiltered Nigori Rice Vinegar To Upgrade Your Cooking

① Dumpling sauce and salad dressing

② Vinegared dishes with soft acidity and umami

③ Pickles with a mellow flavor

④ Sushi rice for a higher-grade taste

⑤ Bring out the taste of fish and meat

Enriched With Amino Acids and Organic Acids

When rice is fermented and processed into vinegar, 15 types of amino acids and more than 70 types of organic acids are produced. Amino acids and organic acids such as acetic acid and citric acid help refresh a mind and body that tend to stagnate due to lifestyle habits.

No Rush, No Hurry, and Preserve As It Is

In 1832, the first generation, Ukon Izaemon, a government official in Hizen Province (today's Saga and Nagasaki), was taught how to make vinegar as thanks for giving lodging to a stranger. For over 190 years, the brewery has carefully inherited this method under the motto "no rush, no hurry, and preserve as it is," still taking the time the traditional process requires.