Genmai Genbaku Black Vinegar TAC21 brings a refreshing flavor to your cooking.
Made using only low-pesticide brown rice and domestic whole barley as raw materials, it is produced through a labor-intensive process starting from the creation of vinegar mash (moromi). It is completed through traditional barrel-brewed static fermentation and an aging period of over two years.
During this period, the nutrients (such as minerals) inherent in the raw materials and the amino acids generated through fermentation dissolve into the brewed vinegar, creating rich nourishment and a deep flavor.
★ Recommended Ways to Enjoy
* Dilute 5 to 10 times with cold water to make a drink.* Use for vinegared dishes (sunomono).* Pour over Chinese cuisine or fried foods for a refreshing taste that alleviates greasiness.
★ Features of the TAC21 Vinegar Series
From the multifaceted perspectives of health maintenance, the inheritance of traditional food culture, and delicious, enjoyable meals, TAC21 offers a wide variety of "vinegar products."
In addition to vinegars for everyday use as seasonings, you can enjoy them in various ways depending on your ideas, such as pouring them over dishes to add flavor or mixing them with water or carbonated water as sour drinks.
These vinegars are made using traditional brewing methods that invest time and effort through long-term aging and static fermentation in traditional barrels (vats). We are also particular about our ingredients, sourcing most of our primary raw materials from contract farmers.
★ Difference Between Rapid Fermentation Vinegar and Traditional Brewed Vinegar
There are two methods for brewing vinegar: traditional static fermentation and rapid fermentation.
* **Static Fermentation:** The acetic acid bacteria in the fermenting vinegar slowly and naturally convert alcohol into vinegar while only the surface is in contact with oxygen. This requires the skill and intuition of experienced craftsmen. Nutrients including organic acids are brewed out, resulting in a mellow flavor.* **Rapid Fermentation:** Air is artificially pumped into the vinegar to complete fermentation in a short time. This is also called "total fermentation" in contrast to static fermentation. Because fermentation focuses primarily on acetic acid, it has a sharp, pungent sourness.
■ Net Content: 120ml x 6■ Ingredients: Brown rice, Whole barley■ Manufacturer or Seller: TAC21■ Shelf Life: 1 year■ Storage Method: Store at room temperature, avoiding direct sunlight, high temperature, and high humidity.■ Category: Food■ Country of Manufacture: Japan
【Disclaimer】* The stated shelf life is the number of days from the date of manufacture. Please contact us for the actual expiration date.* Due to shared inventory with our own website, items may be out of stock, backordered, or cancelled depending on timing.* Due to product renewals, etc., the package or product contents may differ slightly from the delivered product.* Mail service (post-mailing) is delivered to your mailbox. Cash on delivery is not available. Due to thickness restrictions (3cm or less), simple packaging will be used. We are not liable for any damage to the outer packaging.
Product Number: tac21su-genkuro6