鹿児島県·特産品
Pot-aged Black Vinegar (Fukuyama Town)
With one sip, a mellow acidity is followed by a rich body and sweetness. It is not a sharp acidity, but a deep flavor nurtured over a long period. The setting is Fukuyama Town, Kirishima City. It is said that rice vinegar production has continued in this region since around 1800, during the late Edo period. Rice, koji (mold), and groundwater are placed into 'Aman-tsubo' lined up outdoors, left to ferment for over six months under the sun and climate, and then aged for an additional six months or more. The color shifts from amber to dark brown. In 1975, Sakamoto Brewing named this pot-aged rice vinegar 'Kurozu' (Black Vinegar). The fields of pots spreading across Fukuyama Town are a true landscape of Kagoshima. Please enjoy its depth by adding a few drops to your water or cooking.
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