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
Production method of Sakamoto Kurozu, Artisan Amber Rice Vinegar

Raw materials for Sakamoto Kurozu

Only three raw materials are used to produce Sakamoto Kurozu: steamed rice, koji (steamed rice with Aspergillus oryzae) and water. Safe from any additives or coloring.

Production method of Sakamoto Kurozu

'Sakamoto Kurozu' is produced by a tradition which has been continued from the Edo period (late 1800s), slowly fermented and aged from one to three years.
Also, Sakamoto Kurozu is produced by one of the most unique methods in the world, in which saccharification, alcohol fermentation, and acetic acid fermentation progress spontaneously in one handcrafted ceramic jar.

Production Method


Fermentation of Sakamoto Kurozu is performed in spring (between April and June), and then in fall (between September and October).
The raw materials are put into handcrafted ceramic jars lined up outdoors. Fermentation and aging are helped by the energy from the sun. Microorganisms live on the inner walls of the jars and are required for producing Sakamoto Kurozu.
The placing of koji on the surface of the water is the most difficult task and must be performed by craftsmen to produce the Sakamoto Kurozu.

Fermentation of Sakamoto Kurozu is performed in spring (between April and June), and then in fall (between September and October).


The koji decomposes the starch in the steamed rice immediately after the jar is covered, and then begins to generate glucose.

Alcohol fermentation

Glucose generated by saccharification is converted to alcohol by the activation of yeast. This fermentation progresses at the same time as saccharification, and will take about one to two months.

Acetic acid fermentation

Once alcohol is present, it converts to acetic acid, a principal component of vinegar, by the activation of acetic acid bacteria. It takes about half a year until fermentation is completed.

Daily checks
Every day, the craftsmen carefully check the condition of Sakamoto Kurozu in the jars one at a time, just like raising and nurturing their own children.


Sakamoto Kurozu is aged for half a year to three years in the handcrafted ceramic jars. The color of Sakamoto Kurozu is gradually changed during this aging period, thereby mild and distinct flavor and aroma are given to Sakamoto Kurozu.

Mixing process
A bamboo branch is used to mix the Sakamoto Kurozu while it ages in the jars.
This process is a tradition that has been continued from the Edo period.
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