Black Vinegar “KUROZU” SupplementsEGAO Kurozu Black Vinegar

EGAO Kurozu Black Vinegar

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Black Vinegar “KUROZU” SupplementsEGAO Kurozu Black Vinegar

Number one in Japan's black vinegar health food home shopping market for 10 years in a row! (*1) The record of sale has exceeded 63,000,000 bags! (*2) Twenty kinds of amino acid including all 9 kinds of essential amino acid support your health. 100% Japanese-made black vinegar is used. Contains black vinegar from Fukuyama-cho, Kirishima City, Kagoshima, Japan, the home of black vinegar

*1 As of February 2018 (researched by Tokyo Shoko Research, LTD.)
*2 As of the end of June 2018 (in-company research)

Contents 560mg×62 capsules(contains 360mg per capsule)
Tasting guide 2-3 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

INGREDIENTS

Made with Famous Fukuyama-cho Black Vinegar from Kagoshima, Japan

INGREDIENTS

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.

PRODUCTION

200 Years of Tradition – Artisan Crafted Black Vinegar, Made in Traditional Tsubo Jars

PRODUCTION

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.

PRODUCTION

Crafted Jar by Jar, Completely by Hand

PRODUCTION

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.

PRODUCTION

Fermented & Matured for Over a Year

PRODUCTION

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.

CONTENT

Why Kurozu Black Vinegar is Good for You

CONTENT

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.

INGREDIENTS

Five Healthy Ingredients We Add to Kurozu

INGREDIENTS

Five Healthy Ingredients We Add to Kurozu

Soy peptide
Black vinegar moromi
Natto bacteria extract
Green pea peptide
Black soy peptide

RESEARCH RESULTS

Research results have been published in scholarly articles.

RESEARCH RESULTS

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/

True Quality

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to create products they can trust.