Fukuyama Kurozu Kakuida

3year Aging Organic Black Vinegar

Kakuida premium naturally fermented Japanese black vinegar is made from organic brown rice, spring water and koji (Aspergillus oryzae fungus which grows on rice and is also used to make sake, soy sauce and miso). Produced in Fukuyama, Kagoshima, according to a 200-year-old traditional method, aged for 3 years outdoors in large earthenware pots. It’s mild yet has bright acidity, robust aroma, and a golden color. A must-have pantry staple, prized for its smooth and mellow taste, far superior to other brands.

It’s well suited for sauces and dips but also for cooking, including braising liquid and glazes for meat.