Natural fermentation Kagoshima Japanese Black vinegar Non Glutamic acid 500ml

Description

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Natural fermentation Kagoshima
Japanese Black vinegar Non Glutamic acid 500ml
This is
B
rand
N
ew unused
Japan
H
ealthy food
produkt.
Material:100% Japanese Rice only
.
Producing country: Kagoshima Japan.
Origin of Artisan Amber Rice vinegar - 1800's (late Edo period)
In the 1800's, Sakamoto Family started to produce Artisan Amber Rice Vinegar in the Fukuyama region of Kagoshima, Japan. The following conditions naturally set the stage for making first-rate Artisan Amber Rice Vinegar.
Birth of Kurozu
Upon graduating from the Faculty of Pharmaceutical Science at Kyushu University, Akio Sakamoto worked for a major pharmaceutical company in Tokyo. After several years, he returned to his home town, Kagoshima and followed as the 5th generation in his family business of producing jarred vinegar. From his experiences, he believed there was something good that could provide health benefits. In 1973, he started to focus on elucidating its capabilities scientifically through collaborative studies with some universities. As a result, it became clear that the jarred vinegar contained various types of amino acids and peptides which help promote good health; as they have been presented at conferences and published in academic journals.
Based on these facts, this jarred vinegar was named “Kurozu”, Artisan Amber Rice Vinegar by Akio Sakamoto in 1975, and he then proceeded to promote the appeal of Sakamoto Kurozu throughout the country. Currently, Sakamoto Kurozu has become recognized as the original “Kurozu” throughout Japan.
For nearly four decades, prestigious national universities such as The University of Tokyo and Kyushu University, as well as public research institutions such as the National Food Research Institute of Ministry of Agriculture, Forestry and Fisheries have conducted research on the Sakamoto Kurozu to explain its health-promoting benefits through scientific evidences.
The results of various researches regarding the Sakamoto Kurozu have been documented and published.
Quality Control
“Sakamoto Kurozu” is made from a 200-years tradition of technique and craftsmanship.
Only koji, steamed rice, and water are used, safe from any additives or coloring.
The optimum conditions of a warm climate for fermentation, the availability of excellent water,
and the use of Satsuma ceramic jars for fermentation and aging, produce the Sakamoto Kurozu.
Quality tests and ingredients analyses are strictly controlled utilizing the
latest test equipment in our laboratory.
As such, Sakamoto Kurozu, Inc. has been certified with ISO-9001:2000 and the Fukuyama factory has acquired t
he HACCP certification for our quality control system.
We will not only maintain the traditional artisanship, but also work in our utmost effort for quality control.
Internal capacity:500ml.
Product weight:750g.
Glass container.
MADE
in
JAPAN.
You can make mellow ponzu by combining with soy sauce. Because it does not contain sugar,
adding Japanese mirin as you like makes it even more delicious.
Ponzu is very suitable for sashimi and "steak with thin salt".
Please keep it in the refrigerator after opening.
S
hipping and handling:Japan
SAL
.
Delivery days：about
Two
week ~ Three week.
It informs of Tracking Number.
insurance:FREE
If you wish to deliver in a hurry, I can send it by fast EMS delivery. Please ask me.
In the case of plural simultaneous orders,
the shipping charge is discounted.
If you have any question,please contact me.
Thank you looking!