KOUBARA ROUBAI ORGANIC VINEGAR 16.90 FZ /500ml

KOUBARA ROUBAI ORGANIC VINEGAR 16.90 FZ /500ml

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KOUBARA ROUBAI ORGANIC VINEGAR is brewed only from domestically grown organic rice. Organic JAS certification.
Vinegar made by stationary fermentation has a mellow and rich acidity.
In addition, it does not have the “stuffy smell” that rice vinegar tends to have, and features a refreshing and fruity scent.

The ingredients are 100% domestically grown organically grown rice.
Fragrant and mellow organic pure rice vinegar carefully brewed using ancient methods.

The rice used as raw material for KOUBARA ROUBAI ORGANIC VINEGAR is all domestically grown organically grown rice.
Cultivated without the use of chemically synthesized pesticides, chemically synthesized fertilizers, or genetic modification technology.
In order to make vinegar from rice, "sake" must be made once. "Sake" is made by hand according to the ancient Japanese manufacturing method called three-stage preparation.

If you ferment "sake" again, it becomes vinegar. Fermentation from "sake" to vinegar is done using the ancient method of stationary fermentation, so it takes about three months for 5,000 liters of sake to turn into vinegar. Therefore, although it is not suitable for mass production, it produces an elegant product with a mild acidity.

Pure rice vinegar that enhances the ingredients and wraps them in a gentle acidity. It can be used not only for Japanese cuisine but also for various dishes.

梅 有機純米酢は、国内産の有機栽培米のみから醸造。有機JAS認証。
静置醗酵で造る酢はまろやかで豊かな酸味です。
また、米酢にありがちな“ムレ臭”がなく、爽やかでフルーティな香りが特徴。

原料は国産・有機栽培米100%。
古来製法により丁寧に醸造した香り高くまろやかな有機純米酢。

老梅の原料として使われる米はすべてが国内産の有機栽培米のみ。
化学合成農薬・化学合成肥料・遺伝子組み換え技術を全く使わずに栽培されたものです。
お米から酢を造るためには、一度「酒」を造らなければなりません。「酒」は三段仕込と呼ばれる日本古来の製法にのっとり、手作業で行われます。

「酒」をもう一度発酵すると、酢になります。「酒」から酢への発酵は静置発酵という古来の製法で行なうため、5,000リットルの酒が酢に変わりきるのにおよそ3ヶ月かかります。そのため、大量生産には向きませんが、穏やかな酸味を持つ上品な製品に仕上がります。

素材を引き立て、優しい酸味で包み込む純米酢。和食に限らず、様々なお料理にお使いいただけます。

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