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.
