Black vinegar made of brown rice “Shizuka” – 玄米黒酢 玄(しずか) – 300ml

This is delicious vinegar handmade in wooden barrels.

This vinegar is made from only specially cultivated brown rice from Taki Town, Mie Prefecture and made in a wooden barrel that makes moromi (brown rice sake) in-house which then shifts to acetic acid fermentation.

The preparation time is about 200 days.
You can feel the richness of brown rice and the refreshing power of amino acids citrate.

Recommended for both drinking and cooking!

It can be mixed with drinking water, soy milk, milk, shochu, tomato juice, orange juice, etc.

Since it is resistant to heating, it is suitable for cooking in a frying pan and adding it into Chinese food and black vinegar ankake.

You can add it in natto or miso soup, grated radish, dried sardines, or pickle small fish in black vinegar (which will soften the fish), and you can also use black vinegar soaked in dashi and calcium for cooking.

Ingredients: brown rice (produced in Mie prefecture)