Black Vinegar “KUROZU” SupplementsEGAO Kurozu Black Vinegar
Image is for illustration purposes.
Black Vinegar “KUROZU” SupplementsEGAO Kurozu Black Vinegar
Number one in Japan's black vinegar health food home shopping market for 16 years in a row! (*1) The record of sale has exceeded 100,000,000 bags! (*2)
*1 As of February 2024 (researched by Tokyo Shoko Research, LTD.) *2 As of the end of March 2023 (in-company research)
| Contents | 560mg×62 capsules(contains 360mg per capsule) |
|---|---|
| Tasting guide | 2 capsules per day |
| Expiration date | 2 years after manufacture |
| Ingredients | concentrated Kurozu Black vinegar powder (black vinegar, rice flour, rice extract), soy peptide, green pea peptide, vegetable fat and oil, soybean oil, safflower oil, black vinegar moromi powder, natto bacteria extract (includes natto kinase), black soy peptide, gelatin, glycerin, beeswax, flavonoid pigment, soy lecithin |
Description
Made with Famous Fukuyama-cho Black Vinegar from Kagoshima, Japan
Made with Famous Fukuyama-cho Black Vinegar from Kagoshima, Japan
EGAO Kurozu Black Vinegar contains traditionally made black vinegar from Fukuyama-cho, Kirishima in Kagoshima Prefecture, Japan. The rains that fall on the Shirasu Plateau penetrate into the soil and provide water for Fukuyama-cho, leading to a nearly constant water temperature. With cool summers and warm winters, natural spring water from the Shirasu Plateau, quality rice, and the southern sun, the climate and resources of the area are perfect for crafting black vinegar.
200 Years of Tradition – Artisan Crafted Black Vinegar, Made in Traditional Tsubo Jars
200 Years of Tradition – Artisan Crafted Black Vinegar, Made in Traditional Tsubo Jars
The procedure used to make EGAO Kurozu Black Vinegar, in which the entire process, from preparation to fermentation and maturation, is performed in a single jar, is exceedingly rare worldwide. Only three ingredients are used: groundwater naturally filtered by the Shirasu Plateau, safe and nutritious Japan-grown brown rice, and koji mold, carefully prepared at the hands of a well-trained expert.
Crafted Jar by Jar, Completely by Hand
Crafted Jar by Jar, Completely by Hand
The black vinegar is prepared twice a year – once each in the spring and fall. The nutritious Japanese brown rice is blended with the utmost care to prevent contamination with unwanted microbes, and is then left to rest. Once the koji is ready, the koji, steamed brown rice, and groundwater are brought to the jar storage field and added in the same order, with a final sprinkling of koji on top. The jars are then left to ferment and mature in the warm earth of the Shirasu Plateau.
Fermented & Matured for Over a Year
Fermented & Matured for Over a Year
After the ingredients are mixed, checks and inspections are a necessity. Our expert inspectors use all five senses to make sure that fermentation is proceeding properly from alcohol to acetic acid, that the fermentation sounds right, and that the vinegar has the proper smell and color. Through this long period of fermentation and maturation, the nutrients of the ingredients are broken down to make a mild black vinegar.
Why Kurozu Black Vinegar is Good for You
Why Kurozu Black Vinegar is Good for You
With its rich tang, black vinegar adds a unique depth to any dish. The unique flavor and color are evidence of the plentiful amino acids present. Amino acids are nutrients created through the breakdown of proteins in the original ingredients. Vinegars made from grains like rice generally have a lot of protein, and therefore have more amino acids than fruit vinegars. Black vinegar, thanks to its long maturation period, has had most of its proteins broken down, and therefore has a high concentration of amino acids.
Five Healthy Ingredients We Add to Kurozu
Five Healthy Ingredients We Add to Kurozu
Soy peptide
Black vinegar moromi
Natto bacteria extract
Green pea peptide
Black soy peptide
Research results have been published in scholarly articles.
Research results have been published in scholarly articles.
Article title：Effects of a Dietary Supplement Containing Kurozu Concentrate on Body Fat and Energy Metabolism
Published in：Japanese Journal of Complementary and Alternative Medicine Vol.11(2014) No.1 p.67-74
URL：https://www.jstage.jst.go.jp/article/jcam/11/1/11_67/_article/-char/en/
Article title：Effects of Dietary Supplement Containing Kurozu Concentrate on Blood Pressure, QOL and TCM Constitution
Published in：Japanese Journal of Complementary and Alternative Medicine Vol.11 (2014) No.2 p.95-102
URL：https://www.jstage.jst.go.jp/article/jcam/11/2/11_95/_article/-char/en/
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