To make this black vinegar, our artisan Kakuida Fukuyama Kurozu mixes steamed brown rice, koji (malted rice) and water in large earthenware pots. These pots are stored outdoors in a field exposed to the elements.
Over time, the must undergoes two types of fermentation: first yeast fermentation, then acetic fermentation. The vinegar is then slowly and lengthily refined, which softens it and gives it a rounder, mellower flavour, allowing the sugar and amino acid content to increase and conferring its delicious caramel colour.
