Handmade techniques that have been inherited from the foundation
Make mellow and traditional Japanese vinegar because it is hand-made from preparation to squeeze (squeeze) all
Until you vinegar
Our vinegar making over the course of a year
Our vinegar is charged in alcohol in the cold winter, we transplant acetic acid bacteria cultivated from our foundation to sake made in about 3 months, ferment it for about 3 months with the power of nature, then 6 months I do maturity over.
As it is said that “Good vinegar making is from sake brewing”, vinegar making will begin after charging sake.
utility of vinegar
In Japan, we have learned about the efficacy of vinegar from long ago and used it not only for dishes but also for living and health.
For cooking
- Prevent the destruction of vitamin C
- Let’s have rice for the day
- Accepting food, taking auction when touching
- Sorry, I put it in a rich food such as ramen refreshingly
- Take fishy smell of fish
Daily life
- Get dirty glassware
- Take out dirt from the pottery
- Improve the landing of plants
- Take out dirt from leather goods
- Take off the tatami mats
- Take a slime of bleach
To promote health
- To relieve constipation
- Recovery from fatigue
- Hypertension prevention
- Increased appetite
- Hypolipidemia in the blood
In Japan like this, vinegar has been loved as a seasoning indispensable to everyday life from long ago.
Although what is written here is what is commonly said, it will not increase its effect by using it in large quantities.
Kono Vinegar Miso Manufacturing Factory Co., Ltd.
〒719-3201267, Kuse, Maniwa-shi, Okayama, 719-3201, Japan
TEL:0867-42-0102
FAX:0867-42-0162
Kono Vinegar Miso Manufacturing Factory Co., Ltd.
〒719-3201267, Kuse, Maniwa-shi, Okayama, 719-3201, Japan
TEL:0867-42-0102
FAX:0867-42-0162
(C) 2018 Kono Vinegar Miso Manufacturing Factory