The power of Koji (mold)
Hello,I`m Sae Mom
Marushige brown rice black vinegar is made by putting only water ,brown rice,and malted rice a jar.
Koji is alive in the jar.
fermentation progresses in the jar.
It is type of aerobic oxidative fermentation and used for the production of vinegar.
The warm climate of Fukuyama Kagoshima Prefecture ,Japan is suitable for acetic acid fermentation.
The optimum temperature for acetic acid bacteria to grow 20~30℃.
The fermentation of the bacteria progresses little by little in the botties we sell.
Store the opened black vinegar in a cool,dark place.
Shop here.
https://en.marushigeueda.co.jp/