Upon graduating from the Faculty of Pharmaceutical Science at Kyushu University, Akio Sakamoto worked for a major pharmaceutical company in Tokyo. After several years, he returned to his home town, Kagoshima and followed as the 5th generation in his family business of producing jarred vinegar. From his experiences, he believed there was something good that could provide health benefits. In 1973, he started to focus on elucidating its capabilities scientifically through collaborative studies with some universities. As a result, it became clear that the jarred vinegar contained various types of amino acids and peptides which help promote good health; as they have been presented at conferences and published in academic journals.
Based on these facts, this jarred vinegar was named “Kurozu”, Artisan Amber Rice Vinegar by Akio Sakamoto in 1975, and he then proceeded to promote the appeal of Sakamoto Kurozu throughout the country. Currently, Sakamoto Kurozu has become recognized as the original “Kurozu” throughout Japan.
For nearly four decades, prestigious national universities such as The University of Tokyo and Kyushu University, as well as public research institutions such as the National Food Research Institute of Ministry of Agriculture, Forestry and Fisheries have conducted research on the Sakamoto Kurozu to explain its health-promoting benefits through scientific evidences.
The results of various researches regarding the Sakamoto Kurozu have been documented and published.