Black Fruit Vinegar with SUNOMOMO PLUM 500ml

A raw fruit black vinegar made by pickling whole fresh "Sumomo" plums, harvested at the farm in Kagoshima in organic 3 years aged black vinegar "Kashida". Enjoy the sweet and sour aroma, and the "umami" of the fruit brought out by the abundant amino acids. 
*No additives, coloring or preservatives

Kakuida's fresh fruit vinegar is made by soaking whole fresh fruits in organic 3-years matured black vinegar. The original aroma and umami of juicy fruits are multiplied and create a deep rich fruitiness, that is easy to drink, even by people who do not normally like black vinegar. It can be carefully drank on its own, diluted with water, in hot drinks, or even sprinkled over yogurt, ice cream or shaved ice. 

See how Kakuida's vinegars are made here (video in Japanese)

The origin of vinegar dates back about 7000 year, whereas black vinegar was only discovered during the Edo period (1603-1868). Recently, vinegar is regaining popularity for its long list of health benefits, and businesses all over the world are producing it. However, only few have the dedication and traditional skills and knowledge that Kagoshima-based ???Kakuida??? brewery has.

Partnering with Fukuyama city???s oldest black vinegar craftsman Akaike-san, who has fans all over the country, they founded Kakuida ??? specializing in producing premium quality black vinegar, with the best local ingredients, and traditional, labor intensive production methods.

Kakuida???s success is based on two key factors:

• Premium ingredients, Using top quality brown rice full of healthy amino acids and strong umami; local, soft, natural Fukuyama town spring water for a mellow taste; And the best organic yeast ???koji???, made by Akaike-san???s family.
• Their unique, traditional production method:
  Kakuida owns and ferments some 20.000 jar on various fields in the area. This does, however, not mean they mass produce. All of their vinegar is fermented for a minimum of three years (regular vinegar ferment for 6 months to 1 year), and their oldest even up to 10 years! The longer vinegar ferments, the darker its??? color and the more healthy amino acids it contains. During this time the vinegar is aged naturally, outside in the Kagoshima sun, inside carefully selected special-made earthenware pots. The craftsmen inspect each pot every single day to confirm the fermentation is processing perfectly. Time-wise they could never compete with big, automated factories, but they are committed to sticking to their traditional production methods for the most delicious, valuable vinegar.

Research performed in collaboration with Kagoshima University, Tsukuba University, Kansai University and various research institutes of pharmaceutical companies suggest that Kakuida???s black vinegar can

1. Remove active oxygen that causes lifestyle-related diseases, while increasing antioxidants in the body
2. Slow down the rise in blood glucose level after meals, and so this more effectively than regular vinegar
3. Help maintain a healthy blood sugar level, blood pressure and can support lowering cholesterol.
4. Contains 55% more ???pure??? D amino, also referred to as cosmetological amino acids, which aid the moisturizing function of the skin, than regular rice vinegar. This also gives them their complex, delicious flavor.