Detailed Product Description

As of June 16, 2009, 13:00 released from Ryukyu Shinpo Newspaper

Kurei Okinawa, with health food research and development announced that the production method was patented for powdering from Moromi vinegar liquid with low temperature and low pressure applied on. The conventional technology usually can condense the liquid by 3 to 4 times while the new technology made it possible condensed by 7.5 times.

They succeeded in raising the condense rate by drying with low temperature and low pressure applied on not to scorch without any damage to the components.

The powder contains citric acid, which is not included in Kurozu, black vinegar powder and Genmai kurozu vinegar powder produced in the other prefectures, and furthermore, the contents of essential amino acids contain a lot more. And it also has effects with preservation.

The moromi vinegar powder can be expected to apply to various food supplements as well as to mixing with noodles and confectionaries. Kurei Okinawa began to develop sausage products with the manufacturer in Okinawa.

Kurei Okinawa will focus more on sales expansion of the moromi vinegar powder for the time being, though their food supplements with the powder have been regularly sold.

The Moromi vinegar powder will be sold in bulk soon.

Satoshi Tokashiki, senior managing director at the company said,

It will greatly contribute to making use of Moromi vinegar, bi-product of Awamori liquor.

COMPARISION DATA SHEET IN ESSENTIAL AMINO ACIDS

BETWEEN MOROMI VINEGAR LIQUID AND POWDER