LA FINESTRA SUL CIELO
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LA FINESTRA SUL CIELO CURCUMA IN POLVERE BIO Rice acidulate is a tantalizing condiment produced by fermenting the rice in clay skins for a year, so that it becomes alcohol first and then vinegar. Its flavor, being less acidic, softer and fuller than that of wine vinegar, goes wonderfully with all cereal, vegetable and seaweed dishes, enhancing their flavor without covering it. Kyushu Island Rice Acidulate is produced by letting the rice ferment to form sake (rice wine), then combined with well water and a small amount of rice vinegar. Everything is left to ferment for a year in terracotta skins, partially buried and then filtered. NET CONTENT: 250 ml
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Nutrition information |
Per 100 ml |
Energy | 59 kJ / 14 kcal |
Fats of which saturates |
0,5 g
0 g |
Carbohydrates of which sugars |
0,5 g 0 g |
Fibre | 0,1 g |
Protein | 0,5 g |
Ingredients: water, brown rice * (12%), koji. * from organic farming |