Imakawa Purple Black Vinegar Ancient Rice Vinegar 500ml
Imakawa Purple Black Vinegar is a unique Japanese rice vinegar made with Shikokumai rice, a type of ancient rice with a purple-black surface local to Toyama prefecture.
Besides being made with unique and rare (even by Japanese standards) rice, this special rice vinegar is made using traditional Japanese crafting methods.
Before this product can become vinegar, the Shikokumai rice is fermented into a special kind of sake, and then the sake product undergoes a special kind of vinegar fermentation known as the "static fermentation method."
By using the static fermentation method, handmade sake, moromi, water, and acetic acid bacteria are placed inside of a tank and are left to mature without being stirred. The ingredients are fermented naturally by the acetic acid bacteria. This is a very old-fashioned way of fermenting vinegar, and only a few vinegar breweries in Japan still use this method.
Imakawa brewery is a vinegar brewery located in Kanazawa city, Ishikawa prefecture. Their vinegar products are made using only high quality and domestic ingredients, as well as the "static fermentation method." This method is a very old-fashioned way of fermenting vinegar, and only a few vinegar breweries in Japan are still using it. While it is quite time consuming, it delivers vinegar that is cleaner tasting, can be used in cooking, and can even be consumed in beverages.
This rice vinegar can be used in cooking, as a condiment, or can be enjoyed as a drink on its own or in cocktails.
Features
- Only contains domestically grown Shikokumai rice.
- Made using traditional method called "static fermentation method" which allows the vinegar to develop its natural and pure flavor.
- A versatile condiment, that can be used in many dishes, as a condiment, and even in drinks.
Details
- Net contents: 500ml
- Made in Japan
Imakawa Purple Black Vinegar is a unique Japanese rice vinegar made with Shikokumai rice, a type of ancient rice with a purple-black surface local to Toyama prefecture.
Besides being made with unique and rare (even by Japanese standards) rice, this special rice vinegar is made using traditional Japanese crafting methods.
Before this product can become vinegar, the Shikokumai rice is fermented into a special kind of sake, and then the sake product undergoes a special kind of vinegar fermentation known as the "static fermentation method."
By using the static fermentation method, handmade sake, moromi, water, and acetic acid bacteria are placed inside of a tank and are left to mature without being stirred. The ingredients are fermented naturally by the acetic acid bacteria. This is a very old-fashioned way of fermenting vinegar, and only a few vinegar breweries in Japan still use this method.
Imakawa brewery is a vinegar brewery located in Kanazawa city, Ishikawa prefecture. Their vinegar products are made using only high quality and domestic ingredients, as well as the "static fermentation method." This method is a very old-fashioned way of fermenting vinegar, and only a few vinegar breweries in Japan are still using it. While it is quite time consuming, it delivers vinegar that is cleaner tasting, can be used in cooking, and can even be consumed in beverages.
This rice vinegar can be used in cooking, as a condiment, or can be enjoyed as a drink on its own or in cocktails.
Features
- Only contains domestically grown Shikokumai rice.
- Made using traditional method called "static fermentation method" which allows the vinegar to develop its natural and pure flavor.
- A versatile condiment, that can be used in many dishes, as a condiment, and even in drinks.
Details
- Net contents: 500ml
- Made in Japan
Description
Imakawa Purple Black Vinegar is a unique Japanese rice vinegar made with Shikokumai rice, a type of ancient rice with a purple-black surface local to Toyama prefecture.
Besides being made with unique and rare (even by Japanese standards) rice, this special rice vinegar is made using traditional Japanese crafting methods.
Before this product can become vinegar, the Shikokumai rice is fermented into a special kind of sake, and then the sake product undergoes a special kind of vinegar fermentation known as the "static fermentation method."
By using the static fermentation method, handmade sake, moromi, water, and acetic acid bacteria are placed inside of a tank and are left to mature without being stirred. The ingredients are fermented naturally by the acetic acid bacteria. This is a very old-fashioned way of fermenting vinegar, and only a few vinegar breweries in Japan still use this method.
Imakawa brewery is a vinegar brewery located in Kanazawa city, Ishikawa prefecture. Their vinegar products are made using only high quality and domestic ingredients, as well as the "static fermentation method." This method is a very old-fashioned way of fermenting vinegar, and only a few vinegar breweries in Japan are still using it. While it is quite time consuming, it delivers vinegar that is cleaner tasting, can be used in cooking, and can even be consumed in beverages.
This rice vinegar can be used in cooking, as a condiment, or can be enjoyed as a drink on its own or in cocktails.
Features
- Only contains domestically grown Shikokumai rice.
- Made using traditional method called "static fermentation method" which allows the vinegar to develop its natural and pure flavor.
- A versatile condiment, that can be used in many dishes, as a condiment, and even in drinks.
Details
- Net contents: 500ml
- Made in Japan
