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How Japanese black vinegar is made using a 3-year aging method

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  • Sakamoto Kurozu, Inc. is a kurozu maker in the town of Fukuyama in Japan’s Kagoshima Prefecture.
  • It follows a 200-year-old method to ferment and age the black vinegar in 52,000 clay pots.  
  • It takes one year until the vinegar is ready, but the best batches take three to five years.

Kurozu is Japanese black vinegar made using a 200-year-old technique of naturally fermenting ingredients outdoors in giant clay pots. It takes at least a year until it’s complete, with some of the best batches aging from three to five years. Sakamoto Kurozu, Inc. is one of eight vinegar makers that haven’t changed the process. For more information visit http://www.kurozu.co.jp/eng/rekishi.html, and to purchase a bottle visit http://www.tsubobatake.jp/shop/item/sakamotonokurozu/.

Read the original article on Business Insider