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
History of Sakamoto Kurozu, Artisan Amber Rice Vinegar

Origin of Artisan Amber Rice vinegar - 1800's (late Edo period)

In the 1800's, Sakamoto Family started to produce Artisan Amber Rice Vinegar in the Fukuyama region of Kagoshima, Japan. The following conditions naturally set the stage for making first-rate Artisan Amber Rice Vinegar.

A warm climate

Abundant supply of premium rice

Excellent levels of quality water

Easily-obtainable location of Satsuma ceramic jars (handcrafted glazed earthenware jars).

Birth of Kurozu

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.


Quality Control

“Sakamoto Kurozu” is made from a 200-years tradition of technique and craftsmanship. Only koji, steamed rice, and water are used, safe from any additives or coloring. The optimum conditions of a warm climate for fermentation, the availability of excellent water, and the use of Satsuma ceramic jars for fermentation and aging, produce the Sakamoto Kurozu. Quality tests and ingredients analyses are strictly controlled utilizing the latest test equipment in our laboratory.
As such, Sakamoto Kurozu, Inc. has been certified with ISO-9001:2000 and the Fukuyama factory has acquired the HACCP certification for our quality control system.
We will not only maintain the traditional artisanship, but also work in our utmost effort for quality control.

(c) 2009 Sakamoto Kurozu, Inc. all rights reserved.