|It is, vinegar was handmade with loving care in the aging method was handed down, only good "sugar cane" Amami and stuff.
Natural fermentation by the yeast does not stray to this region only. To ferment a year, aging also 1 year. Without using any additives, in natural fermentation and maturation brewing and contains higher ingredients in vinegar variety.
Sugarcane vinegar was hit for a long time that's less vinegar for the brewing method relied on the natural grace boasts a 400-year history, while the extremely limited production. However, gradually spread to the mouth to mouth, became widely known.
Important condiment is vinegar, not only contributes to maintaining the health. Necessary ingredients to the body tend to lack in Japanese in the product, calcium, potassium, iron, etc., contains rich and, on the other hand extremely less sodium (salt) is a major advantage.
|Diluted to about five times the amount in half a cup of the brown sugar syrup or honey, etc in the season with a personalized and can be delicious.
At intervals of work or study, sports and bathing after ideal as a health drink with a refreshing acidity. Other, divided by the soda and your favorite juice taste.
Over intact, sashimi is OK. As a secret ingredient in Chinese and Western food. To what kind of food your is brewed from to can be found. (Vinegar, nabemono dishes, cooked food, dressing etc) originally as a full-scale brewing vinegar hashiwokakero. acne cider vinegar was used on the island is many still as the depths of hidden food taste and flavor, depending on the device your. Try in your cooking.
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