Brand's products SAKAMOTO KUROZU

The story of dark rice vinegar (Sakamoto Kurozu) made in pots at Fukuyama-cho, Kirishima in Kagoshima district, at the southernmost point of Honto island, goes back a long time to the 1800s during the Edo era . Ideal conditions existed to make dark vinegar: a mild climate, an abundance of rice, pure spring water and the famous Satsuma yaki earthenware pots. In 1975, Sakamoto brewery named its vinegar "kurozu ", which means dark vinegar in Japanese. Sakamoto Kurozu became popular throughout Japan in a very short time because of its original manufacturing process, its particularly mild taste and its health benefits.

Sakamoto kurozu black rice vinegar is fermented and aged for a minimum of one year. The production method is very unique. The natural fermentation takes place in the open air and in the sun using the terracotta pots benefiting from the hot climate of Kagoshima.

Sakamoto kurozu black rice vinegar is a product free of additives and dyes. Only koji (fermentation starters), steamed organic rice and water are used as ingredients. The traditional taste has been appreciated for more than 200 years by the people of Kagoshima Prefecture.

For nearly four decades, national universities such as the University of Tokyo and Kyushu University, as well as research institutes such as the National Food Research Institute of the Ministry of Agriculture, Forestry and Fishery conducted research on the Sakamoto kurozu black rice vinegar . It has been scientifically demonstrated that it has beneficial effects on health.

Since the health benefits of organic black rice vinegar Sakamoto kurozu have been known in Japan, not only has its use in cooking but also its consumption as a health drink increased. Sakamoto kurozu black rice vinegar is the product that triggered the trend of healthy beverages in Japan.

In 2015, Sakamoto kurozu rice vinegar was listed among the first articles of the GI Protection system by the Ministry of Agriculture, Forestry and Fisheries of Japan. This certification is an affirmation of the great and rich history of Sakamoto kurozu black rice vinegar, which is undoubtedly linked to the geographical location of its place of production.

Authentic black rice vinegars from Sakamoto can only be produced in Fukuyama and are therefore recognized as authentic products both nationally and internationally.