Creator of the beautiful and gentle white “White Mud Oshima”

Many people may think of Oshima tsumugi as beautiful black or dark blue fabrics produced through a chemical reaction between the iron in the mud and the tannin in the dye. However, Mr. Yukichi Masuda of Kagoshima City is an Oshima pongee artist known as the creator of “HAKUDEI OHSHIMA,” which overturns such conventional wisdom. The white silk kimono hanging in his workshop is beautiful with its pale and mellow white tone and detailed patterns. Most of the white Oshima produced by Mr. Masuda are original designs. Most of the white Oshima produced by Mr. Masuda are original designs, created to suit modern sensibilities, and there are few so-called classic patterns.
The white Oshima is not pure white, but has a beautiful, delicate coloring. It is a milky white, or a gentle white like porcelain.
That is exactly the starting point. Oshima tsumugi uses the same mud as Satsuma-yaki, a ceramic ware, but there are black Satsuma and white Satsuma in Satsuma-yaki. I thought that the white color of Oshima tsumugi could also be made with mud, so I continued my research,” says Masuda.
Mr. Masuda is from Kikai Island, located east of Amami Oshima, and when he was 21 years old, he started working for Kei Oshima Tsumugi Textile and became involved in the development of white mud-dyeing technology. He spent many years researching to produce beautiful white Oshiman Tsumugi silk, which inherited the softness and gloss peculiar to mud-dyed Oshiman Tsumugi, and developed the white mud-dyed Oshiman Tsumugi silk. In 1984, Mr. Emi Michio registered the trademark of “Hakkeidoro” under the name of “Hakkeidoro” and Megumi Oshima Tsumugi Textile closed its business, so the trademark of “Hakkeidoro” was inherited by Mr. Masuda.

To know all about Oshima Tsumugi

Before Mr. Masuda started the white mud dyeing process, there were Oshima pongees that were whitened with chemical dyes, but this did not give them the moist, supple feel and color that are the characteristics of mud dyeing. Shirae mud is the white clay of white Satsuma porcelain. It takes about two months to thoroughly remove impurities from the mud particles that have been formed over tens of thousands of years before dyeing the yarn. By doing so, the fine mud particles penetrate deep into the threads of the cloth, and each thread is slightly aerated, creating a fluffy texture. By not dyeing, the threads are resistant to fading, yellowing, and friction, and they recover from wrinkles quickly. The deep off-white color with reduced luster is a unique color that can only be produced by the power of nature.

Today, most Oshima tsumugi is made at major factories, where the division of labor from design to dyeing and weaving is the norm. However, Mr. Masuda does everything himself. In the back of his ordinary home, there is a workshop for dyeing and a weaving machine.
It took me nine years of searching for the right color before I found it,” he says. It’s hard to work alone, but that’s why it’s so interesting. But that is why it is so interesting. It has long been said that craftsmen rely on experience and intuition, but it is also important to gather data. There are many things to be learned from traditional techniques,” says Masuda.

Dyeing alone is hard work, but Mr. Masuda’s weaving technique, which uses the remaining kasuri threads in the design, is also very detailed and time-consuming. It is like creating a puzzle from a huge number of pieces. Even so, Mr. Masuda continues to work at it day after day.
He has never been satisfied with his work. I want to make better Oshima silk,” says Mr. Masuda.
He has a big smile on his face as he talks about this. I have learned that a person who has found a job to devote his/her life to can look so good.

NIHONMONO – 「にほん」の「ほんも…

世界三大織物の一つ「大島紬」古代天然染色工房「金井工芸」／鹿児島県大島郡 – NIHONMONO 奄美大島が誇る「大島紬」 鹿児島で大島といえば、奄美大島のことだ。離島としては、日本で3番目の大きさを誇り、2

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Satsuma faceted glass, a specialty of Kagoshima

It is said that the Satsuma Domain made a great leap forward during the Meiji Restoration thanks largely to Shimazu Nariakira, the 11th lord of the Satsuma Domain. One of the specialties he left behind was Satsuma faceting, a glasswork as beautiful as jewelry. The production of Satsuma faceted glassware began at the behest of the feudal lord, who invited craftsmen with faceting skills that were spreading in Edo at the time, and began exporting the products overseas in order to boost the economic power of the feudal domain.
There are many cutting glasses in the world, including Baccarat. Satsuma faceted glass is as beautiful as Baccarat and many other cutting glasses in the world. It is characterized by the gradation and masculine strength depicted by layering colored glass on colorless glass and cutting it,” says glass artist Shoho.

The differences between Edo faceted glass and Satsuma faceted glass

Edo faceted glass and Satsuma faceted glass are the two most famous faceted glass types, and each has its own distinctive appearance. Edo faceted glass is thin and the cut lines are thin and clear, while Satsuma faceted glass is thick glass with colored glass layered on transparent glass, and the colors are gradated by cutting through the layers of colored glass.

Facing Satsuma faceting as a glass artist

In fact, the technique of Satsuma faceting once ceased to exist around 1877 (Meiji 10), the year of the Civil War. The Satsuma faceting currently being made was restored in 1985 by a local company that is related to the Shimadzu family. In 1986, the very year the restoration project began, Mr. Shoho graduated from high school and joined Satsuma Glass Craft. It is said that it takes several years to be able to draw a single line,” said Shoho, who honed his skills in the difficult art of Satsuma faceting and eventually became an independent glass artist. I have been working with glass for 35 years now, and I still find it difficult every day,” he says. You have to draw not only straight lines but also uniform curves, and the depth of the lines must be even. It is important not only to improve the technique, but also to nurture the imagination that appeals to people as a work of art,” says Shoho.

Traditional Skills Float into the Future

His works, which are based on old Satsuma faceted glass and create new works by utilizing the classics, are highly acclaimed overseas as well, and are sometimes used by Japanese consulates abroad as gifts for their dignitaries. Each piece has its own theme, and he draws motifs inspired by traditional patterns such as cherry blossoms and chrysanthemums, ladybugs, manga works, and many other things. The polishing process can be as small as 1 mm or less depending on the motif to be engraved, and he uses more than 100 different polishing tools depending on the pattern. From diamond kneaded tools to cloth tools for final polishing, the tools themselves are also made and adjusted by Mr. Shobo. When shown the finished work, the high transparency and gradation of colors are very beautiful, and the patterns on the pieces give a sense of nostalgia and modernity. The works fantastically depict the rich climate of Kagoshima, creating a new culture while inheriting tradition.

NIHONMONO – 「にほん」の「ほんも…

薩摩切子に出会う「薩摩びーどろ工芸」 ／鹿児島県さつま町 – NIHONMONO 薩摩切子の歴史 薩摩切子（さつまきりこ）の誕生は、1846年に島津家第27代藩主・島津斉興（しまずなりおき）が

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Farmed eel that tastes better than natural eel approved by professionals.

Natural eel tastes better than farm-raised eel. Not only eels, but many people may have such an assumption. It is true that only about 3% of all natural eels are sold in the market. This is probably due to its rarity. However, there is a “Taido Shoten” farmed eel in Kagoshima, which is said by eel professionals all over the country to be “better than natural eel”.

Eel is one of the foods that have been familiar to the people since ancient times, and the history of eel farming dates back to the Meiji period (1868-1912), starting in Fukagawa, Tokyo. However, the ecology of the Japanese eel, especially its spawning grounds, has long been a mystery, and only in 2009 was the spawning ground identified as being near the West Mariana Sea territory in the Pacific Ocean, 200 km from Japan. After hatching from eggs and becoming fry, they migrate to the Pacific Ocean, metamorphose into fry, and head for the waters around East Asia.

These fry are called “glass eels,” and in Japan they migrate up rivers in Kagoshima, Miyazaki, Kochi, Shizuoka, and other areas. This is why eel farming began to flourish in Kagoshima Prefecture around 1965. Currently, the prefecture ranks first in Japan in terms of eel production. It accounts for 40% of the domestic share of farmed eels. Among them, Soo County, located on the east side of the Osumi Peninsula, is the top producer in the prefecture. In the scenic countryside of Osaki Town, Soo County, there is Taido Shoten, which is supported by famous eel restaurants nationwide. Taido Shoten is a distributor that delivers the eel it grows to chefs and customers all over the country. In the warehouse, selected and prized eels were waiting to be shipped.

The secret of brand-name eels lies in the groundwater.

The reason why eel farming is prosperous in Shibushi is that eel fry (baby eels) are often caught in the sea around here. In addition, the abundance and cleanness of the water and the climate also have an influence. We have the best environment for raising eels,” said Keiichi Yokoyama, representative of Taido Shoten.
The abundant groundwater is filtered for many years by the Shirasu earth from the Kirishima mountain range. The reason why the eel selected by Taido Shoten is free from any odor or bad taste is because of this water. With safety and security as their motto, they do not use any feed containing antibiotics and carefully select only those eels that have been carefully raised according to their growth.

There have been some brand-name eels in the past, but they were rarely sold directly by the producer or communicated with the chef. But that would mean that even if we produced really good products, they would not be properly evaluated. That’s why I wanted to create a form of sales where I could see the product from start to finish.

There is no reason why eels raised carefully by thoroughly controlling water temperature and water quality 24 hours a day, 365 days a year should not be delicious. It is worth trying Taido Shoten’s eel, which natural eels run away with their tails between their legs.

NIHONMONO – 「にほん」の「ほんも…

国内で唯一幻の品種を養豚している牧場 ふくどめ小牧場/ 鹿児島県鹿屋市 – NIHONMONO 国内にはここにしかないとも言われる希少な品種を扱う養豚から、本場ドイツで修業した職人によるこだわりの食肉加工、そして食卓に届ける販売までを一貫して手掛けるふくど…

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The pride of Amami Oshima

Most think of Amami-Oshima when they hear the world Oshima associated with Kagoshima. It is the fifth largest remote island in Japan and was registered as a World Natural Heritage in 2021.　A 30-minute drive from Amami airport, the atelier for Kanai Kougei is located at the tip of the island with a clear blue ocean and tropical plants. Kanai Kougei still continues to use traditional methods to dye the textile naturally, a method that is exclusive to this island.

Characteristics of Oshima Tsumugi which is popular as kimono

Oshima-tsumugi is one of the world’s top 3 textiles, alongside the French Gobelin’s tapestry and Persian rugs from Turkey.
It take anywhere from 6 months to more than 1 year to create one sheet of Oshima-tsumugi which requires 30-40 steps.
Characteristics of Oshima-tsumugi include the beautiful shine which results from the careful handwork of the craftsperson and the lightweight warmth that is also wrinkle resistant. Made durable to last 150 to even 200 years, many pieces are worn by three generations.

“Oshima-tsumugi has a history of about 1300 years, and is a staple craft of Amami characterized by a division of labor. I left Amami, but came back to take over the atelier when I was 25. I enjoy the interaction with both the locals and transplants, thinking of ways to carry on this tradition.” (Yukihito Kanai)

Using a plant that is local to Amami, the tannin reacts with the iron in the dirt, bringing out a dark black. Although the plant is seen around the country, the breed in Amami has a particularly dark color.

“Many think of the shiny black silk kimono representative of Oshima-tsumugi, but how many times do you have to repeat the dyeing process to achieve the black color?” (Nakata)
“It takes 80 to 100 times. It’s soaked in the dye, then allowed to have a chemical reaction in the dirt, hung dry, then washed. This process is repeated over and over again. It takes about a week when the weather is good.” (Mr. Kanai)

The dirt contains a lot of iron that seeped out from 150 year old soil layers, bringing out a black color that is exclusive to this area.

Fusion of traditional “Oshima Tsumugi” and modernity

While it is a craft that is rooted in local nature, only 4 or 5 ateliers remain from the more than 100 that used to thrive on the island. In the adjacent gallery, tapestry, scarves, t-shirts, dresses, and other items dyed in dirt are displayed and sold. Known for fusing traditional and modern techniques, Kanai Kougei is often approached by brands interested in collaborative efforts. The beauty of Japan is supported by skilled craftspeople who are committed to their craft, and the intuition of the young is helping to unearth the potential that Japan has to offer.

Most think of Amami-Oshima when they hear the world Oshima associated with Kagoshima. It is the fifth largest remote island in Japan and was registered as a World Natural Heritage in 2021.　A 30-minute drive from Amami airport, the atelier for Kanai Kougei is located at the tip of the island with a clear blue ocean and tropical plants. Kanai Kougei still continues to use traditional methods to dye the textile naturally, a method that is exclusive to this island.

Oshima-tsumugi is one of the world’s top 3 textiles, alongside the French Gobelin’s tapestry and Persian rugs from Turkey. It take anywhere from 6 months to more than 1 year to create one sheet of Oshima-tsumugi which requires 30-40 steps. Characteristics of Oshima-tsumugi include the beautiful shine which results from the careful handwork of the craftsperson and the lightweight warmth that is also wrinkle resistant. Made durable to last 150 to even 200 years, many pieces are worn by three generations. “Oshima-tsumugi has a history of about 1300 years, and is a staple craft of Amami characterized by a division of labor. I left Amami, but came back to take over the atelier when I was 25. I enjoy the interaction with both the locals and transplants, thinking of ways to carry on this tradition.” (Yukihito Kanai)

Using a plant that is local to Amami, the tannin reacts with the iron in the dirt, bringing out a dark black. Although the plant is seen around the country, the breed in Amami has a particularly dark color. “Many think of the shiny black silk kimono representative of Oshima-tsumugi, but how many times do you have to repeat the dyeing process to achieve the black color?” (Nakata) “It takes 80 to 100 times. It’s soaked in the dye, then allowed to have a chemical reaction in the dirt, hung dry, then washed. This process is repeated over and over again. It takes about a week when the weather is good.” (Mr. Kanai)

The dirt contains a lot of iron that seeped out from 150 year old soil layers, bringing out a black color that is exclusive to this area. While it is a craft that is rooted in local nature, only 4 or 5 ateliers remain from the more than 100 that used to thrive on the island. In the adjacent gallery, tapestry, scarves, t-shirts, dresses, and other items dyed in dirt are displayed and sold. Known for fusing traditional and modern techniques, Kanai Kougei is often approached by brands interested in collaborative efforts. The beauty of Japan is supported by skilled craftspeople who are committed to their craft, and the intuition of the young is helping to unearth the potential that Japan has to offer.

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Founded in Makurazaki, Kagoshima in 1936, Satsuma Shuzo has its distillery, bottling plant and beer house in Minami Satsuma. In addition to its signature shochu “Satsuma Shiranami”, the distillery produces rice shochu, sparkling alcohol and liqueurs.

“Satsuma Shiranami” is a sweet potato based shochu using the “kogane sengan” variety which is mainly grown for shochu production. It is a traditional and authentic shochu made with the sweet potato and rice malt, using traditional methods that have been passed on through the generations in Satsuma. It has a distinct deep sweetness with the aroma of sweet potatoes, and has grown its nationwide fan base since the first shochu boom of the 70’s. The Shiranami line includes a sharp tasting “Kuro Shiranami”, an aromatic “Sakura Shiranami” which uses fresh sweet potatoes grown in Minami Satsuma and yellow koji, and “Mugen (eternal) Shiranami” which pursues the full potential of shochu.

With their motto “bringing a smile to our customers” at the foundation, they have worked together with local growers to create the best sweet potatoes. Using the freshest sweet potatoes, they dedicate themselves to developing rich soil and growing the best malt, as well as proactively introducing the latest technology to create shochu that aligns with consumer expectations.

At the Hinokami Distillery, they produce “Satsuma Shiranami” and the popular “Kami no Kawa”, a barley shochu that is stored for an extended period. “Kami no Kawa” is an amber shochu made using 100% Nijo Barley and is stored in white oak barrels for 3 years under strict supervision of barrel craftspeople. The extended fermentation produces a very aromatic shochu with a pleasant sweetness. In order to produce “Kami no Kawa”, Satsuma Shuzo is the only shochu distillery with its own barrel making studio, barrel storage and barrel craftspeople who oversee and maintain the barrels. There is a process where barrels are burned to revive them after being used for making western style liquors. This process brings back the smokiness and vanilla like scent in the barrels.

Satsuma Shuzo also boasts “Meiji Kura” which is also known as the observation warehouse. It not only retains the features of the late Meiji era with old equipment on display, but they also continue to make shochu using 100 plus year old urns. Visitors can observe traditional shochu preparation. We encourage you to visit, as there are labels sold exclusively at the distillery.

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In Kagoshima, where there are about 100 shochu distilleries that have been in business for more than 100 years, one shochu distillery stands out from the crowd.

Komaki Joryujo, located in Satsuma-cho, Satsuma-gun, in the northwestern part of Kagoshima Prefecture, was established in 1909. The distillery is located in a rich natural setting, with mountains such as Mt. The brewery has suffered flood damage three times due to the Kawauchi River overflowing, but each time the brewery has resurrected robustly with the support of the people around it and the brewery workers working together as one.

Currently, the brewery is run by two people: the president and elder brother, Kazunori Komaki, and his younger brother, Isekichi Komaki (real name: Shoutoku), the senior managing director and third-generation toji. Representative brands include “Issho,” created in 2009 to commemorate the brewery’s 100th anniversary; “Isekichi-don,” named after the first founder, Isekichi Komaki, and the second chairman, Isekichi Isekichi II, and loved by the local community; and “Komaki,” brewed using traditional techniques with both primary and secondary brewing in a turtle. The name “Issho” is derived from the first letter of each of Kazunori’s and Shoutoku’s names, with the meaning of a lifelong relationship.
The bottle and label of “Issho” are stylishly designed with a family crest motif, in keeping with the times. The “Issho Bronze” is brewed at ultra-low temperature fermentation using beer yeast, the “Issho Silver” is brewed by combining the black koji mold and yeast that have been cultivated and isolated for 100 years, and long-established techniques, as part of the brewing process for the next 100 years of shochu. The “Beni Komaki” is made from Beni Satsuma sweet potatoes and brewed to have a sweet and fruity taste. In addition, there is “Ikkokuja,” a 100% sweetpotato shochu made from koji (rice malt), which is usually used for sweetpotato shochu, and other excellent products.

When you visit Komaki Joryujo, the first thing that will surprise you is that the brewers have uniforms. The uniforms are said to have been made in the image of the Industrial Revolution in England, in keeping with the era in which the distillery was founded, and they have a passionate desire to cherish the history and origins that their predecessors have built. Indeed, the sight of them smiling happily in front of the brewery has a nostalgic atmosphere of workers as seen in movies.

While sake is “brewed,” shochu is “distilled. The addition of a manufacturing process called “distillation,” in which heated steam is cooled after fermentation to extract the liquid, removes impurities and increases the purity of the alcohol. At Komaki Joryujo, even the selection of the sweet potatoes is done with the thought, “Will my loved ones eat it?” The ingredients used to make shochu, the balance of fermentation and distillation, and each step of the process is carefully and meticulously selected.

In 2020, Mr. Komaki led a group of young shochu distillers to form the “Kyushu Authentic Shochu Young Men’s Association” in order to establish shochu as a distilled spirit region that can take pride in itself and not just be a passing fad. Komaki Joryujo is truly a front runner in leading the future of shochu.

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In front of you are more than 20,000 aman jars, or tortoiseshell pots. In this region, the place where these jars are lined up is called a “field. The black vinegar grows in the sunlight, wind, rain, and sometimes volcanic ash. Fukuyama, Kirishima City, Kagoshima Prefecture, is a town of black vinegar. There are eight vinegar breweries that ship black vinegar all over Japan.

There have been studies on why Fukuyama produces such high quality black vinegar, but they have not been able to fully explain it. I heard that they once made the same vinegar in the same way using the same ingredients, but it didn’t work,” said Shinji Kubozono, factory manager of Fukuyama Kurozu.

The History of Vinegar

It is said that vinegar was first produced in Babylonia in southern Mesopotamia (around present-day Iraq) about 7,000 years ago, in 5000 BC. Later, the manufacturing method spread throughout the world, and vinegar made from various ingredients such as barley and cereals was born and handed down from generation to generation.

Vinegar production began in this area around 1800 during the late Edo period. The fine rice grown here, clean spring water from the Shirasu Plateau, and a climate with cool summers and mild winters were the perfect environment for vinegar making. 200 years have passed, and the method of making vinegar has not changed.

The “Black Vinegar Making Process” remains unchanged to this day.

What differentiates black vinegar from ordinary black vinegar is the jar used and its fermentation period. Ordinary black vinegar is fermented and matured for six months to a year. However, the black vinegar handled by Fukuyama Black Vinegar is aged for at least three years, and in the longest cases for as long as 10 years. The traditional pot brewing method using an aman jar is what maximizes the effects of this issuance period. These aman jars absorb solar heat and regulate convection and temperature, making them suitable for outdoor fermentation. The more the aman jar is used, the more natural yeast and acetic acid bacteria adhere to it and the better the jar becomes, producing the one and only black vinegar.

Black vinegar, renowned as a health food, and its benefits

Increasingly, television programs and magazine features are introducing the health benefits of consuming “fermented foods. Recently, supplements combining black vinegar, a fermented food, and garlic have become well-known. The benefits that can be expected from black vinegar itself include the suppression of elevated blood sugar levels and improvement of fatigue. Since ancient times, fermenting food has been used as a preservative food in times when refrigerators were not available, because fermenting food makes it more preservative. A few years ago, “shio koji recipe” was popular because it was said to bring out the original flavor of food by producing amino acids and sugars through fermentation. Furthermore, since fermented food helps the intestines digest and boosts the immune system, the popularity of fermentation-themed restaurants is increasing, especially among health-conscious people.

When we think of fermented foods, we probably think of soy sauce, miso, natto (fermented soybeans), and so on. Cheese, pickles, dried bonito flakes are also fermented foods, as are sake, black tea, oolong tea, etc. In fact, Japanese people eat many fermented foods on a daily basis. In fact, Japanese people eat many fermented foods on a daily basis. Because they are familiar foods, there must be many people who want to choose the best ones.

In addition to the pot farm, Kakuida operates an exhibition corner, a gallery, and Japan’s first black vinegar restaurant. At the restaurant, visitors can enjoy a limited-edition lunch where all dishes are made with black vinegar from Kakuida and original black vinegar drinks, and at the store, brown rice black vinegar “Kakuida” and popular black vinegar dressings commercialized from the flavors of the restaurant are available for purchase.

Fukuyama Kurozu’s products are characterized by a taste and aroma with little of the irritation characteristic of vinegar. The taste overturns the common notion that black vinegar is good for one’s health but is difficult to drink. It is interesting that a product created by history has become a black vinegar with a taste that is both healthy and tasty, both of which are necessary in today’s society.

<LEFT>Organic Kakuida Takara

The ultimate black vinegar, made with the utmost care and attention to ingredients and traditional methods, slowly fermented and matured in a jar over a period of five years and a lot of time and effort.

<RIGHT>Organic Kakuida Takara, aged for 5 years

This is the excellent brown rice black vinegar from “Kakuida,” which is made from raw materials and using the best production methods. It is named “Treasure” in honor of the master brewer who has carefully nurtured it for more than 1,800 days as if protecting a treasure.

Extensive lineup of seasonings

The “Raw Fruit Black Vinegar” is made from three-year aged organic black vinegar, and is made by soaking fresh, whole fruits in it. It is recommended for those who do not like sourness, as it has the original aroma and flavor of juicy fruits and the charm of black vinegar. As seasonings, the “Sanpai Kurozu” (black vinegar with three cups), which does not contain any chemical seasonings, and the “Katsuobushi no Kurozu Ponzu” (black vinegar ponzu with bonito flakes), which uses plenty of bonito flakes from Makurazaki, Kagoshima, can be used in hot pots and is a useful product in the home.

You can also find more information here.

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What is “Sakamoto’s Kurozu”?

Fukuyama Town, Kirishima City, Kagoshima Prefecture, is the birthplace of black vinegar.Located in the center of the Kagoshima mainland with a view of Kinko Bay and Sakurajima, the town flourished as a commercial port during the Satsuma Domain era and developed as a key transportation hub for a variety of goods, from food to daily necessities.The area was a key transportation hub for a variety of goods, from foodstuffs to daily sundries, etc. Therefore, it was an easy place to obtain rice and pots, which are indispensable ingredients for kurozu production.Sakamoto Brewery, which has the longest history of any brewery in the area, has maintained its traditional methods for over 200 years.The town of Fukuyama is surrounded by hills on three sides, making it less susceptible to bad weather, and it has mild winters and cool summers with sea breezes, ideal conditions for fermentation.In addition, the abundant supply of high-quality underground water is a major factor in the production of kurozu.However, this alone is not enough to preserve the 200-year tradition.In addition to the blessed natural environment, there is no doubt that the careful manual work of the brewing engineers produces kurozu that is attracting attention from around the world.

Difference between rice vinegar and “Sakamoto no Kurozu

Unlike most rice vinegar, which is made from rice and sake, then fermented with acetic acid bacteria and other ingredients and matured in tanks before being made into a finished product, Kurozu is fermented using only solar heat once the ingredients are prepared in a jar.Kurozu, on the other hand, is made from only three ingredients: steamed rice, rice bran, and ground water, and is unique in the world in that saccharification, lactic acid fermentation, alcohol fermentation, and acetic acid fermentation proceed naturally in a single jar.Sakamoto Brewery brews two seasons a year, spring and fall, during which the brewing engineer checks the inside of the pots daily and watches as the kurozu is slowly brewed.
After six months of preparation, the vinegar is left to mature in the jars for another one to three years.The longer the aging period, the darker the color becomes, and the unique flavor and aroma of kurozu is developed, resulting in the best kurozu.

Origin of Kurozu and its features

The name “kurozu” was actually given by Akio Sakamoto, the current chairman of Sakamoto Brewery, in 1975.Originally, it was called by various names, such as Fukuyama vinegar, jar vinegar, and natural rice vinegar, but it was first sold as “kurozu (black vinegar)” because of its color, which gradually darkens as it matures and the color of the liquid becomes darker.
The most distinctive feature of Fukuyama-cho’s kurozu production is that it is matured in jars.The site was lined with countless jars as far as the eye could see.The area lined with these jars is called “jar fields,” and there are currently more than 52,000 of them.There are as many as 10 pot fields.Hidetoshi Nakata stepped into the “pot fields,” which are usually reserved for authorized personnel, and gazed intently at the pots.

Does the size of this jar still have meaning?”(Nakada)
Sakamoto Brewery uses custom-made Shigaraki ware in addition to the Satsuma ware that has been carefully used since the Edo period.The company also made several different sized pots and tried them out, but concluded that the current size is the best for the current situation.

In fact, there are many things about the production process of kurozu in Fukuyama Town that are yet to be elucidated.It is said that it is due to the weather of the region, indigenous bacteria in nature, or microorganisms that live inside the jar.The jar produces a delicious liquid with that mildly sour and sweet taste.The jar is a lifeline for the brewer of Kurozu.

Sakamoto’s Kurozu “Tsubobatake” information center for learning and restaurant “Tsubobatake” for tasting.

In addition to the Sakamoto Kurozu “Tsubobatake” Information Center, where visitors can learn about the history and manufacturing process of kurozu, Sakamoto Brewery also has a black vinegar restaurant, Tsubobatake, where visitors can enjoy black vinegar in a casual setting.
Here, visitors can enjoy healthy dishes made with kurozu, such as the popular hot-and-sour noodles and sweet-and-sour pork, while gazing at the kurozu fields and Sakurajima beyond.
It is also recommended to mix soy sauce and kurozu at a ratio of 1:1 and eat it over sashimi, tofu, raw vegetables, or even over ice cream.We hope you will try this traditional dish at home.

The post The manufacturing process will remain unchanged for a hundred years.Sakamoto’s Kurozu, a gift from nature / Kirishima City, Kagoshima Prefecture first appeared on NIHONMONO.

Senganen, the Shimadzu family’s villa

Kagoshima is covered by the Shirasu Plateau, which contains volcanic ash and fused tuff.This soil was not suitable for rice cultivation since the time of the feudal government because it was too well drained.Nevertheless, from the Edo period (1603-1867) through the end of the Edo period (1603-1868) and into the Meiji era (1868-1912), the clan was recognized by the shogunate as a major clan because of the “enterprising spirit” that took root in this region.The word “shindori” means to boldly take on difficult challenges.
The Sengan-en Garden, a villa of the Shimazu family in Kagoshima City, is a symbol of this spirit.

From the garden, one can see Sakurajima, which is repeatedly and heroically erupting, as if it were part of the landscape.As you walk around the garden, you can feel the influence of Ryukyu (Okinawa), China, and Southeast Asia in the “Bogakuro,” an atrium presented by the King of Ryukyu, the “Senjingan,” a huge rock with letters carved on the shore, and the Kyokusui Garden, which shows the influence of a Chinese orchid pavilion.The Shimazu family villa was built in 1658 by Mitsuhisa, the 19th head of the family.From the end of the Edo period to the Meiji period (1868-1912), it was used as a guest house for the Crown Prince of England, the Crown Prince of Russia, and other dignitaries, and is now loved by many residents of the prefecture as a historic garden.

Shoko Shuseikan, a museum of the Shimadzu family

At the adjacent museum, Shoko Shuseikan, visitors can learn about the Shuseikan project (modernization project) undertaken by Nariakira, the 28th head of the Shimazu family.The Satsuma clan, which had the Ryukyu Kingdom under its control, was active in overseas trade and received the latest information through this trade.Shimazu Nariakira, who aimed to create a prosperous country, combined European knowledge with Japanese technology to build a group of factories called “Shuseikan” in the Iso district where Senganen is located.There, he promoted his policy of wealth, national strength, and industrialization by constructing reverberatory furnaces and blast furnaces, shipbuilding, and glass manufacturing one after another.
He was involved in a variety of businesses.I can understand why the shogunate was afraid of the Shimadzu family.

Japan’s modernization was recognized as the first and extremely short-lived leap forward in non-Western regions, and was inscribed on the World Heritage List in 2015 as “The Industrial Revolution of Meiji Japan: Iron and Steel Making, Shipbuilding, and Coal Industry.The area where the “Shuseikan” factory complex was located is also registered as a component asset, “Former Shuseikan.

For more information on the process leading up to the World Heritage registration and the story of the modernization of the area, please visit the World Heritage Orientation Center in Sengan-en Garden.Sengan-en Garden is now not only a beautiful feudal lord’s garden, but also a representative tourist facility of Kagoshima, with stores selling Kagoshima’s specialties such as Satsuma faceted glass and Satsuma porcelain, and restaurants serving local cuisine.The admission fee for the combined tour of Sengan-en, Shoko Shuseikan, and Goten is 1,600 yen for adults and high school students and older, and 800 yen for elementary and junior high school students.Group rates are also available.

The Satsuma clan produced a number of figures who made significant contributions to the establishment of Japan as a modern nation, including Saigo Takamori, Okubo Toshimichi, and the Satsuma clan’s mission to Britain, which traveled to Europe during the period of national isolation.This must be because they inherited the spirit of Nariakira, who had an early bird’s-eye view of the world.

The post Sengan-en Garden and Shoko-Shuseikan, a place of scenic beauty, where the modernization of Japan by the Satsuma clan took place / Kagoshima City, Kagoshima Prefecture first appeared on NIHONMONO.

Kagoshima, a tea-producing region comparable to Shizuoka

Kagoshima Prefecture is now regarded as one of Japan’s major tea-producing regions, alongside Shizuoka. The Kagoshima Tea Market, a wholesale market for tea produced within the prefecture, is located on reclaimed land along the coast near the city center. Surrounding the market are tea-related businesses known as the Tea Industry Complex. Among them is Ikeda Seicha, a tea company that has been in operation for over 70 years in Kagoshima City, Kagoshima Prefecture.

“About 75% of Japan’s total tea production comes from Shizuoka and Kagoshima. Minamikyushu City, which produces the famous Chiran tea, boasts the highest tea production in Japan at the municipal level. The mild climate is likely ideal for tea cultivation. Kagoshima tea is characterized by its diverse varieties, including those with rich umami flavor and those with beautiful water color,” explained Kenji Ikeda of Ikeda Seicha.

There are numerous tea varieties, with over 100 types when including minor ones not registered with the Ministry of Agriculture, Forestry and Fisheries. Currently, approximately 30 varieties are cultivated in Kagoshima Prefecture, and Ikeda Seicha carefully selects and sources tea based on the characteristics of each variety.

“Tea cultivation in Kagoshima began in earnest after World War II. It further developed around 1972 when the tea market and this tea industry complex were established, fostering connections among producers. Mechanization has advanced, increasing production volumes. As the third-generation operators, we find it rewarding to enhance the brand power of ‘Kagoshima Tea’ and continue our efforts every day,” said Ikeda.

Tea Master Jyudan carefully crafts his tea.

He separates the rough tea he purchases into leaves, stems, and powder, then he roasts the tea, blends it, and delivers it to consumers as a tea of consistent taste.Mr. Ikeda has obtained the highest rank of “Jyu-dan” in tea judging and appraisal techniques at the National Tea Judging Technique Competition, which only 15 people have ever obtained in the past.This roasting and blending process produces delicious tea.

“The roasting process brings out the amino acids, catechins, and caffeine, which directly affects the taste, throat feel, mouthfeel, and color of the tea,” says Mr. Ikeda.

Mr. Nakata also tasted the Kagoshima tea brewed by Mr. Ikeda and said,

“The flavor spreads in your mouth, but the throat feel is refreshing. The aroma lingers in your mouth. It has a refined taste. Especially, the fact that it doesn’t stick in the throat is great.” He was amazed by the deliciousness.

It is said that there are five key points to a delicious tea.

The sweet aroma felt at the first sip, the aroma that spreads in the mouth, the smoothness of the throat, the refreshing sensation in the mouth, and the sweet aroma that lingers in the nose after swallowing. Ikeda-san’s tea is blended with an excellent balance of these elements.

Delivering high-quality Japanese tea to the world

Ikeda Seicha is not only committed to producing “the ultimate in delicious tea,” but also to manufacturing matcha, which is seeing increased export demand. Matcha is so popular that it is known by its English name, but providing matcha that is safe, high-quality, and acceptable to the global market requires extraordinary effort. Ikeda Seicha established a new factory dedicated to matcha in 2020, where tea leaves are finished and ground in a clean environment. By carefully processing the tea leaves using stone mills, we are able to provide matcha of the highest quality that meets international standards. Additionally, we are actively engaged in research to expand the uses and potential of tea, developing products such as “tea gargle” utilizing the antibacterial properties of catechins and a disinfectant mask spray containing green tea.

Tea is not simply grown in fields. It is the result of the wisdom and passion cultivated over generations that transforms tea leaves into delicious tea.

Ikeda-san embodies both of these qualities. We look forward to seeing him continue to expand the possibilities of Japanese tea on the global stage.

The post Mr. Kenta Ikeda of Ikeda Seicha, which delivers tea from Kagoshima to the world / Nansei, Kagoshima City first appeared on NIHONMONO.