Made in Okinawa, Japan on Ishigaki Island from Thai rice. You can use it for cooking, dressings and as a drinking vinegar. Unlike standard rice vinegar in Japan that uses yeast for sake, this vinegar is special as it uses the precursor for Awamori and kurokoji (black yeast) to create a vinegar that is extremely high in amino acids. There is 1700mg of amino acids in 100ml of Ishigaki Pure Black Koji Vinegar. This is about 8 times the amount of amino acids found in standard rice vinegar.
Calories: 1 tablespoon (15g) 5 kcal, Protein: 0.3g, Fat: 0g, Carbohydrates: 0.3g, Sodium: 4mg, Sodium Chloride equivalent: 0.01g