Kurozu Black Vinegar

Kurozu, also known as Japanese Black vinegar, is widely consumed by Japanese for health and beauty-promoting properties. It is made with fermented brown rice, using a traditional fermentation process that dates back to the Edo period (late 1800s). It is slowly fermented and aged from 1 year above.

Kurozu has high nutritional value due to the high content of amino acids and acetic aics. Acetic acid in Kurozu could reduce bad blood fats levels and improve blood sugar utilisation. This aids in losing weight, and helps manage blood glucose, blood pressure and blood cholesterol levels.

Kurozu, despite being slightly acidic, actually helps to alkalinise your body. This is because after kurozu is ingested, its by products are actually base forming (alkaline).