Black Fruit Vinegar with UME PLUM 500ml (limited edition)

This is a seasonal vinegar using deep ume plums, with thin skin and thick flesh, from Kagoshima prefecture that are ripened until they fall off the trees naturally. There is limited stock - please note that your order may be canceled if the batch has sold out. 

The fresh plums smell very sweet and are farmed and brough to the vinegar brewery fresh every day they are in season. As the farmer waits for the ripened plums to drop naturally, it is a time-consuming, difficult job, but resulting in a quality product. The plums are marinated in Kakuida's aged vinegar; Enjoy the sweet and sour aroma, and the "umami" of the fruit brought out by the abundant amino acids. 
*No additives, coloring or preservatives

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.