Makkurozu black rice and wheat vinegar
SKU
NISYJ8
Very rich in natural amino acids and minerals, it is recommended as a beverage mixed with cold water.
This black vinegar is made using the Kotai Hakkou or solid fermentation method. The brown rice and wheat used are rigorously selected and then fermented at a high temperature (45°C) for a short period. Continuous stirring by hand is necessary for the whole of this time. The fermentation juice is aged for 2 years or more.
This vinegar is unique, without preservatives, colourings or enhancers or any other additional products whatsoever.
Our perfect combination : Makkurozu black vinegar is exceptional in sauces, salad dressings, cool drinks, parmesan, strawberries or chocolate!
| Gewicht | 500 ml net |
|---|---|
| Herkunft | Tokyo, Japan |
| Verpackung | glass flask |
| Ingredients | water, brown rice |
| Storage | protected from light and heat |
| Recommanded use | Cooking |
| Nutritional values | Per 100 ml : energy 72 kcal (307 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 15g, of which sugars 8,3g ; protein 3,3g ; salt < 0,01g. |
| Grösse | 30g |
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