Sakamoto Kurozu, Inc.
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History of Sakamoto Kurozu

Production method of Sakamoto Kurozu

Kurozu and Kurozu Moromi Powder

Studies of Sakamoto Kurozu

Usage of Sakamoto Kurozu

Recipes for Kurozu Drinks
Recipes for Kurozu Food
Kurozu and Kurozu Moromi Powder

Various microorganisms, such as Aspergillus oryzae, lactic acid bacteria, yeast, and acetic acid bacteria, are intricately related to the fermentation of Kurozu. The amino acids, peptides and organic acids created during the various fermentations, creates the distinctive mellowness of Kurozu.
The mysterious phenomena of the color changing in the vinegar as it ages have yet to be answered.

Kurozu Moromi Powder, a product created from the fermentation of Kurozu that does not dissolve in water and only a small amount can be taken from one jar. This product is not only a dietary fiber but also contains β-glucan and peptides, and has recently been recognized as a dietary supplement in Japan.

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