Among the various types of vinegar, black vinegar refers to naturally fermented brown rice vinegar. While distilled vinegar has no color, naturally fermented brown rice vinegar is called “black vinegar,” which is a clean, dark brown color because of its rich amino acids. Unlike ordinary brewed vinegar, the naturally fermented Kakuida black vinegar has a beautiful amber color due to the three years of the ripening period, and the longer the aging, the richer the amino acids.
Black vinegar is called the “king of vinegar.” It is because the nutrients in the brown rice remain intact and contain a large number of healthy ingredients such as essential amino acids, vitamins, and minerals. Black vinegar has other value, including preventing adult diseases, slowing down the aging process, alleviating fatigue, supporting a healthy diet, and rejuvenating the skin.