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, in traditional wooden barrels, which gives it a rich, complex flavour and deep, dark colour!
Black vinegar is a popular condiment in Japan and is often used in marinades, dressings, and sauces.
Units Per Case: 6
Packaging Material: Glass/Card
Rice (brown rice, WHEAT)
- of which saturates
- of which sugar
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.