Stored wine rakkyo

Domestic rakkyo, which has been fermented with lactic acid and aged for a long period of time, has a wonderful texture.
Finished with a natural color due to the color of natural red wine.

No heat treatment is performed, but lactic acid fermentation and vinegar
Thanks to the power of acetic acid bacteria, it can last for several years even at room temperature.
It can be stored for even longer if refrigerated.

However, the rakkyo is pickled in a floating manner without any weight placed on it.
Refrigeration is absolutely not possible.
(Because the fibers are not condensed, they cannot withstand expansion.)

In addition to the polyphenols contained in wine, during lactic acid fermentation
Due to the action of swollen vegetable lactic acid bacteria, it has an intestinal regulation effect and
Various effects are expected.

However, no matter how good it is for your body, it won't last if it doesn't taste good.
We hope that you will always ask us for it on a regular basis.
We will continue to use this manufacturing method, which requires time, without any changes.

``I've never eaten rakkyo''
For those who think that all rakkyo are the same
This is a product that you should try at least once.