Artisanal Kasumi Kurozu Black Vinegar

The highest quality black vinegar (kurozu) made using the original 300 year old recipe of this family-owned vinegar company.  This vinegar is cloudy, as it is purposely not filtered completely to allow more amino acids and flavor from the acetic acid bacteria in the ceramic fermentation vessels.

The complex and aromatic flavor is only possible from their slow static fermentation method. They use 70 year old ceramic vessels that are half buried into the ground, allowing the warmth from the sun to support the process. The vessels are covered with washi paper that is coated with persimmon juice to deter any insects. They do not mix it, and only occasionally lift the cover to check the progress. 

Most vinegars sold now are made from the rapid fermentation method, involving continuous mixing with machinery to expose the sake to more air, hence turning it into vinegar rapidly (often within 24 hours). 

While the static method takes more time, it leads to a much more complex, rich and aromatic vinegar than those made with rapid method using machinery. 

The family began as a sake distillery in 1624, using the clear waters and abundant rice that grows in their region. The 4th generation head of the household decided to shift to vinegar making, a natural transition as vinegar is made from sake. 

Refrigerate after opening. Store away from direct sunlight. 

Raw materials: Japanese rice 

200ml

Product of Japan