Mizkan Brown Rice Vinegar

Mizkan jungenmai Kurozu or Brown rice vinegar, is made in the remote areas of Kyushu in southern Japan, and it is without doubt one of the most delicious and nutritious vinegar around. The manufacturing method hasn’t changed much in over 1000 years. The vinegar is still fermented in earthenware crocks and buried in the ground. The whole process takes one year and the result is a rich dark liquid brimming with life healing properties. The Japanese call this vinegar kurozu (black vinegar) and most of its nutrition lies in the high concentration of amino acids. Mizkan Brown Rice Vinegar contains over twenty amino acids and sixteen organic acids that help prevent the formation of toxic fat peroxides. So a spoonful of this delicious vinegar in your water or morning juice will help burn away fat peroxides that contribute to aging and to cholesterol formation on blood vessel walls.