Kurozu is Japanese for "black vinegar" and is made using a solid fermentation method called "Kotai Hakkou". Made using simply unpolished rice and wheat which is fermented at 45c. The Ma-Kurozu needs to be treated carefully and with a craftsman's eye. It is stirred manually most days for almost 3 years.
Spec
Origin: Japan
Size: 500ml
Units Per Case: 6
Packaging Material: Glass/Card
Manufacturer: Yokoi
Cuisine: Japanese
Ingredients
Rice (brown rice, WHEAT)
Nutrition
Per 100g
Energy
272kj/65kcal
Fat
0g
- of which saturates
0g
Carbohydrate
8g
- of which sugar
0g
Protein
4.2g
Salt
0.01g
Allergens
Gluten (Wheat)
Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.