List of products by brand KAKUIDA

Kakuida Kurozu (black vinegar) is the result of traditional know-how passed down for over 200 years in the city of Fukuyama.

Benefiting from a unique climate, clean air, spring water from the Shirasu Plateau and the geothermal heat of the Kirishima volcanic belt, this vinegar is made under exceptional natural conditions.

The raw materials are meticulously selected: organic Japanese brown rice rich in umami, pure spring water, and homemade koji (ferment).

Fermentation takes place in Aman pots (or kame pots), which absorb solar heat, regulate the temperature to promote fermentation, and emit far infrared rays that enrich the flavor of the vinegar.

Over time, natural yeasts and acetic acid bacteria build up in the jars, improving the vinegar with each new fermentation.

Kakuida black vinegar is aged for at least three years, compared to 6 months to 1 year for classic black vinegar.

This prolonged aging allows to enrich the content of amino acids, essential for the depth of flavor. It guarantees a product of exceptional quality, only 80% of the batches will be marketed, for a rare level of quality.

All condiments in the Kakuida range are certified organic according to Japanese JAS standards. In addition, they are guaranteed to be free of additives and preservatives.