|KUROZU - Japan Healthy Vinegar, Tamba Black Soybean, Japan Black Garlic, Japan Healthy Tea, Manuka Honey|
|Naturally Brewed Vinegar
||Non-naturally Brewed Vinegar
|Not clear, with sediment
||Clear without sediment
|With fermentation smell, aroma natural
||Strongly sour, strongly stimulating nose and throat
|Fragrantly sour & sweet, soft & mild
||Strong tongue stimulation, no natural aroma
|After shaking, usually a lot of bubbles arise & last long
||After shaking, very few bubbles and do not last long
A good vinegar has a big difference from the general vinegar. Not all the vinegars are good ones. Synthetic vinegar usually contains artificial flavor and color but not nutritional value. Natural brewed vinegar, by using natural brown rice and naturally fermented by natural bacteria, contains amino acids, citric acids, minerals & vitamins usually has excellent body health enhancing power. Its amino acids content is usually 10 – 20 times more than the other general vinegars. Despite the price is relatively higher, natural brown rice brewed vinegar is probably the best healthy vinegar.
Traditional Brewed Vinegar
Traditional brewed vinegar uses raw material consisting of starch and sugar, such as brown rice which is more expensive, and natural bacteria for fermentation. The know-how bases on the convection characteristic of the fluid ingredient inside the fermentation jar. This traditional jar fermentation, could not be mass produced, needs experienced, well trained worker and a long time for ripening in order to get an excellent qualtiy. It has a big difference from the instant, chemical or synthetic vinegar.
White rice is used for brewing rice vinegar, sometimes alcohol is added. The nutritional value of rice vinegar is not so high comparing to brown rice vinegar. As the health promoting L-amino acid content is concerned, there is already 10 –100 times difference.
Alcohol Brewed Vinegar
Alcohol brewed vinegar is obtained in a speedy way by using alcohol as base ingredient and fermenting for 7 - 10 days by adding acetic acid. A lot of products in the market are using alcohol brewed vinegar as base, adding amino acids, organic acids, fruit juice, flavour, colour, etc. to get different tasty vinegar drinks. This type of so-called brewed vinegar has very little nutritional value. So, a vinegar marked as “100% brewed” is not necessary equivalent to a healthy vinegar.
As said by its name, synthetic vinegar is made artificially but not fermented naturally by microbe. By diluting the acetic acid, adding amino acids, organic acids, fruit juice, flavour, colour, etc., different tasty synthetic vinegar drinks are formed. It looks clear and colourful but nutrition value is low.
It is made by mixing brewed vinegar with synthetic vinegar in a certain ratio. By adding fruit juice, different tasty vinegar drinks can be made. A lot of seasoning vinegars are semi-synthetic vinegar.