List of products by brand KAKUIDA FUKUYAMA KUROZU
KAKUIDA FUKUYAMA KUROZU Premium black vinagars
200 years of tradition
The origin of vinegar goes back to about 7,000 years ago and the birth of black vinegar dates back to the Edo period. It has been made for 200 years using a traditional process. Fukuyama-cho spring water, renowned for its properties and benefits to the body, is an integral part of the process of making black vinegar, which is made from brown rice and malted rice...
The aging process is slow, 2 to 3 years minimum, and is done naturally in jars placed outside facing the sea, at the mercy of the weather and temperatures of the region.
This maturing place, covered with nearly 20,000 clay pots, located on the outskirts of Kirishima, on the shores of Kagoshima Bay, was founded specifically by the young samurai of the region in the Edo period.
To make this black vinegar, our craftsman Kakuida Fukuyama Kurozu mixes steamed brown rice, koji (malted rice) and water in large clay pots. These pots are stored outside in a field exposed to the elements.
Over time, mash undergoes two types of fermentation, first yeast fermentation, then acetic fermentation.
Vinegar is then slowly refined for a long time, which softens it and gives it a rounder, softer taste, increasing sugar and amino acid content and giving it its delicious caramel color. Acetic acid, abundant in black vinegar, is absorbed by the body and produces a substance called adenosine.
Adenosine then works with the blood vessels and blood pressure.
Black vinegar is also rich in amino acids. Many researches have shown the beneficial impact of its consumption for the body. Many processes in the body require amino acids. For people who are very active, black vinegar is a good way to maintain an internal chemical balance.
All these vinegars are guaranteed without any additives, colorings or preservatives
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Choikara black rice vinegar paste, medium spicy
- In stock
From €8.10This vinagar paste is similar to Korean Kochujan or Samujan.
Vinegar is simmered for a long time with garlic, onion, ginger, and hot chili pepper until it becomes a smooth paste with a rich flavor.
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Gekikara black rice vinegar paste, spicy strong
- In stock
From €8.10This vinegar paste is similar to Korean Kochujan or Samujan.
Vinegar is simmered for a long time with garlic, onion, ginger, hot chili pepper and sansho until a homogeneous paste is obtained, rich in flavors.
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Red shiso and 3 years aged black rice vinegar condiment
- In stock
From €33.45Black vinegar and red shiso condiment Kakuida Fukuyama Kurozu
This condiment is considered a black vinegar in Japan, fruity, premium quality, and rich in amino acids.
It is made from organic brown rice vinegar, aged for 3 years, and fresh leaves of locally grown red shiso.
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Black rice and soybean vinegar 15 years aged
- In stock
From €73.00Ayumi" 15 years aged vinegar is made from brown rice and "black soy beans". Its manufacturing method is traditional, rich in 200 years of history, based on a natural fermentation rich in acetic acid bacteria.
Aging is left to nature's appreciation as it is done in jars, at room temperature outside, according to the seasons.
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Black Rice Vinegar 10 years aged
- In stock
From €174.00A decade of natural aging under the sun of Kagoshima, Japan.
This handcrafted vinegar from Master Vinegar Maker is carefully made in earthenware jars using traditional methods with the artisanal spirit of reviving the tradition of Japanese black vinegar. -
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Black rice vinegar 3 years aged
- Available soon
From €37.40Awarded Excellence prize at "Kagoshima New Hometown Special Product Contest;
This vinegar contains more essential amino acids than the usual "Kashida" black vinegar. -
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excluding specials
