High Quality and Pure Natural Dietary Black Rice Vinegar Powder for Supplement Use, Small lot order

High Quality and Pure Natural Dietary Black Rice Vinegar Powder for Supplement Use, Small lot order Available, made in Japan

3 POINTS about Material:

1. Available to take in an ingredient of the brown rice vinegar easily such as acetic acid, amino-acid and other organic acid.

2. Contained an amino acid about 50 times of the liquid brown rice vinegar.

3. Useful for the raw material of vinegar supplement which is able to get enough vinegar ingredients within a few capsules.

This powder is made of the precipitate of vinegar called "moromi", that comes out from the brewing process of brown rice vinegar which is matured by the traditional pot.

So far, we have disposed of as industrial waste as livestock feed, but when we focused on the fact that "moromi" is more rich in nutritional components such as amino acids than liquid, we have made it powder by drying and sterilizing.

This rice vinegar "moromi" powder contains amino acid approximately 50 times as much as that in brown rice vinegar.

 Comparison of Amino Acid

about Essential Amino Acids

In 20 kinds of amino acids to configure the human body, nine kinds of amino acids which are unable to compose in the human body are called "essential amino acids". 

The non-essential amino acids of 11 kinds of remainder are composed with other amino acids and fat, sugar in the body.

The essential amino acids are shortage if we do not consume it by food from the outside, so that we can not keep the function of the body normally.

Even the person who don't like the sour vinegar can get the vinegar amino acid easily.

The traditional manufacturing method by a craftsman handed since the 18th century

Fukuyama-cho in Kagoshima Prefecture at the southern parts of Japan is well-known as the vinegar town by th traditional pot since 200 years ago.

It is the only place in the world brewing vinegar by power of nature such as sun and the terrestrial heat.

 
The following natural condition is necessary to let the vinegar ferment in the outdoors.

1. Pure alkaline underground water
2. Climate with few differences in temperature between heat and cold
3. The use of the terrestrial heat from the hot spring
4. The pods which the brewing bacteria lives on
 
Fukuyama is the best place that is suitable for these natural conditions.
 
The raw materials for "Kurozu" vinegar are only brown rice, Koji (aspergillums), and pure natural underground water. It is really simple.

Then we put these raw materials into the pot sequentially and wait for three months until alcohol is fermented.
 
Meanwhile, it is stirred and confirmed under the eyes of the craftsmen one by one just like growing a fruit.
 
6 months later, the alcohole in the pots has been changed into the vinegar by the action of brewing bacteria which inhabit aroud the pots and in the air.

This process is primitive, but the brewing method does not change at all from the 18th century.

Why do we need to take in amino acid from vinegar ?

The brown rice vinegar which is matured on traditional manufacturing method by a craftsman handed has fully contained the nutrient such as an organic acid, an amino acid as well as acetic acid.

This powdered material is made of the precious mash powder which comes from manufacturing process of the brown rice vinegar at Fukuyama-cho.

In case of brown rice vinegar, it is unsuitable for those who have ingestion on an empty stomach or ulcer in the stomach or intestine, but in case of powder, you can safely take it without worrying about it.

It helps to purify blood and improves liver function because the digestive organs become well condition.

usability of powder

The moromi powder of brown rice vinegar is very suitable as raw material for vinegar supplement because it can take enough amino acid in small amount.

For example, it becomes a very effective product when it is combined with raw materials such as collagen, garlic, plum and so on because brown rice vinegar has the effect of enhancing the ability to absorb nutrients of other foods.

In Japan, supplements combined the powder of brown rice vinegar and garlic powder are very popular. This is because garlic's fatigue recovery effect is enhanced, and every day becomes energetic by ingesting it.

Fukyama area in Kagoshima prefecture is well-known for 200 years-traditional vinegar brewing place by the pots.

Shigehisa Moriichi Vinegar Brewing Place Co., Ltd is the oldest established manufacturer of the traditional vinegar.  They own about 30,000 pots, which is one of the largest companies in Japan at brewing the vinegar with craftsmanship.

They have been keeping the tradition of craftsman made and never change the brewing method, even though the technology has improved. On the other hand, they are investing the technology of sanitary supervision to maintain the safety and high quality products

Company Information

OUR COMPANY

A concept for our product is contributing to the health of the family by the "power of the foods".

All our products are based on the natural manufacturing method and do not use the chemicals such as fragrance, an additive, and the chemical seasoning.

We are ready to supply the products of the following traditional vinegar.

-Seasoning vinegar ( OEM available )
-Health vinegar drink ( OEM available )
-Vinegar supplement ( OEM available )
-Vinegar powder as the raw materials of the supplement
-Vinegar tank as the raw materials of dressing, source, susi, soup and so on.

The products samples (small quantities) are available.