Organic Aged Black Vinegar 3 Years Izumi (Brown Rice, Koji, and Soy) 100 ml

Made from brown rice and soy as raw materials, this vinegar has a total amino acid content approximately 560% higher than that of traditional rice vinegar.

Naturally rich in isoflavones and gamma-aminobutyric acid (GABA) — a natural regulator of stress and anxiety — it is produced exclusively from natural, pure, and high-quality ingredients, without any preservatives, artificial flavors, or colorants.

Black vinegar is recognized for its benefits:

• it helps to lower blood pressure,

• promotes vascular health,

• helps to reduce fatigue,

• decreases stress and anxiety,

• and contributes to maintaining an optimal internal balance.

This organic black vinegar Izumi, aged 3 years, is made from brown rice, koji, and soy.
Volume: 100 ml.

The Kurozu (black vinegar) from the brand Kakuida is an exceptional quality Japanese vinegar, aged for 3 years to offer rich and subtle aromas. It is produced according to a traditional craftsmanship passed down for over 200 years in the city of Fukuyama, Japan.

This vinegar is made from Japanese organic brown rice, pure water from the Fukuyama region, and homemade koji (a traditional ferment). It benefits from a unique fermentation process, carried out in Aman pots that promote optimal maturation by absorbing solar heat and emitting far-infrared rays, thus enriching the flavor of the vinegar.

The 3-year aging allows for a product particularly rich in amino acids, ensuring a depth of flavor. This long maturation means that only 80% of the batches are marketed, ensuring rare quality. Additionally, this vinegar is certified organic according to Japanese JAS standards, without additives or preservatives.