1. TOP
  2. Organic Acid and Amino Acid from Vinegar
  3. Japanese Traditional Red Vinegar (62 capsules per month)

Japanese Traditional Red Vinegar (62 capsules per month)

Price : JPY 2,160
 (JPY 2,000 before tax)

Qty

Here is the list of countries we can ship our products to.
Please check here about delivery time.

Details

Japanese Traditional Red Vinegar

Red vinegar is made by fermenting sake lees for more than a year. It has a distinctive taste and color. It contains concentrated nutrients such as amino acids.
Traditional Japanese "red vinegar", which has been used for Edo-style sushi, is used forYawata's "Japanese Traditional Red Vinegar". The health power of "red vinegar" including organic acids and amino acids is concentrated and put into capsules. Plum extract from Wakayama prefecture is also added.

Traditional Japanese "red vinegar" is used for Yawata's "Japanese Traditional Red Vinegar". It contains organic and amino acids.

The road to health from tradition. The red vinegar used for Edo style sushi.Japanese Original Vinegar

Red vinegar is original to Japan and has a strong connection with sushi culture.

Vinegar is said to be the oldest seasoning in the world.
Vinegar can be made from many different ingredients. In Japan, rice, sake lees, and grain are used. A variety of Japanese foods, including sushi, use vinegar.
The vinegar used for Edo-style sushi is called red vinegar and has been widely popular as Japanese original vinegar. Red vinegar is made with sake lees and has a distinctive color and taste, derived from the organic and amino acids.
Traditional Japanese vinegar, the same used for Edo-style sushi, is used for Yawata's "Japanese Traditional Red Vinegar".

 

Traditional red vinegar made from fermented sake lees.

Generally, vinegar is made from rice but red vinegar is made from sake lees. In the late Edo period, sake production increased and so did the amount of by-products, such as sake lees. Red vinegar is made by fermenting sake lees.
First, sake lees are stored and aged for more than one year. During the process, starch breaks down into sugar, and proteins into amino acids thanks to the function of aspergillus oryzae (koji mold) contained in sake lees. The process makes aged sake lees rich in nutrients. Then, acetic acid bacteria are added to complete the fermentation into red vinegar. The power of nature produces red vinegar.
Vinegar producers always control temperature and humidity and keep a close eye on nature's power.
Yawata's "Japanese Traditional Red Vinegar" is made from the power of naturally aged red vinegar.

 

Japanese vinegar in a capsule!

The color turns darker through fermentation and the concentration of the nutrients, such as amino acids.

 

Extract from premium plums from Wakayama Prefecture.

We add plum extract, which contains citric acid, a kind of organic acid.We only use plums from Wakayama Prefecture, which is the biggest plum producer in Japan.

 

How to take

Take 2 capsules per day with water.

Supplement Facts

Nutrition facts (Per capsule:590mg)
  • Calories:3.2kcal
  • Protein:0.22g
  • Fat:0.20g
  • Carbohydrates:0.13g
  • Sodium:0.20mg
    (salt equivalent:0.00051g)
  • Magnesium:0.31mg
  • Arginine:11mg
  • Lysine:6.3mg
  • Histidine:1.3mg
  • Phenylalanine:4.8mg
  • Tyrosine:0.89mg
  • Leucine:8.5mg
  • Isoleucine:5.0mg
  • Methionine:2.9mg
  • Valine:7.3mg
  • Alanine:23mg
  • Glycine:35mg
  • Proline:20mg
  • Glutamic acid:21mg
  • Serine:7.2mg
  • Threonine:5.7mg
  • Aspartic acid:9.9mg
  • Tryptophan:0mg
  • Cystine:0.41mg
  • γ‐aminobutyric acid(GABA):0.79mg
  • Citric acid:0.95mg
  • Acetic acid:20mg
  • Lactic acid :4.3mg
  • Succinic acid :0.5mg

※Contains eggs.

Recommended for people who…

  • want to stay beautiful and healthy.
  • are busy.
  • enjoy sports.
  • want to stay active.

*The photo and illustrations are for demonstration purposes only.