Kagoshima no Tsubozukuri Kurozu(Vinegar)

Japan Geographical Indication Council Stand: 3410
  • Kagoshima no Tsubozukuri Kurozu(Vinegar)
  • Kagoshima no Tsubozukuri Kurozu(Vinegar)
Kagoshima no Tsubozukuri Kurozu(Vinegar) Kagoshima no Tsubozukuri Kurozu(Vinegar)
Fermented and aged for more than 1
year.
Only three raw materials are used to produce Sakamoto Kurozu: steamed rice, koji (steamed rice with Aspergillus oryzae) and water. Fermented and aged for more than 1 year. Also, Sakamoto Kurozu is produced by one of the most unique methods in the world, in which saccharification, alcohol fermentation, and acetic acid fermentation progress spontaneously in one handcrafted ceramic jar.

Category: Vinegar
Target section:Professional use &House hold use
Retail Price in Japan: 1200 JPY
Place of production/processing: Kagoshima
Storage Condition: At normal temperature
Expiration Date: 730days
Minimum lot for order: 5 C/S (60 P/S)
Size/quantity per product: 6.5x6.5x21.3, 640g
Earliest shipment date: Available all seasons
Ingredients/additives: Water, Organic Brown Rice, Malted Organic Rice
Product Feature/Certification
ISO22000 / JAS / Organic Certification / Registered Geographical Indication (GI) Protection System product in Japan

Categories

  • Drinks
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