Makkuroza Black Rice Vinegar is a fantastic natural flavour enhancer. This special vinegar is made using an age-old method called Kotai Hakkou, where brown rice and wheat are carefully picked and fermented at a 45°C temperature. It's stirred by hand continuously during a short but intense fermentation period.
This incredible vinegar has a blend of velvety, silky, and balsamic notes, reminiscent of chicory, coffee, cocoa, and Ovaltine. It has a sweet and super aromatic flavour, thanks to natural amino acids and minerals developed during the two-year aging process
What makes Makkuroza vinegar stand out is it's purity, it contains no preservatives, colourings, flavour enhancers, or anything extra. It's all about quality, tradition and genuine craftsmanship.
It is made by Yokoi Jyozo, the only company in Tokyo that brews vinegar the traditional way. Founded in 1937 by Mikakichi Yokoi, they pride themselves on their reliable quality and exquisite tasting vinegars.
Black vinegar is a popular condiment in Japan, and is used to add flavour and depth to marinades, dressings and sauces. You can also try it on parmesan, strawberries, or even chocolate. For a refreshing twist, mix it with cold water and enjoy!