Sakamoto Kurozu: black rice vinegar with 200-year-old tradition

Jnto Jnto

Mar 13, 2018

Using “tsubo” (large earthenware pots) to make black vinegar has been a tradition in Fukuyama Town, Kirishima City since around 1800. Combining weather and climate that are perfect for the fermentation process with other factors such as ground water, rice, and tsubo, Fukuyama is the ideal place for black vinegar making. At “Sakamoto Kurozu” the production has been continuing pretty much unchanged since day one. Steamed rice, rice mold and the area’s ground water are first put together, then let ferment and mature for over a year, using the energy from the sun. The long fermentation process gives this black vinegar a mellow but rich taste.

At Information Center “Tsubobatake”, you can learn this vinegar’s history, traditional production method, and particular characteristics through videos and panels. At the facility’s restaurant you can try plenty of dishes with black vinegar while enjoying a view of Mt. Sakurajima and the nearby field of tsubo. Of course, you can also buy the vinegar products at the Information Center. They will make an excellent souvenir!

Sakamoto Kurozu “Tsubobatake” Information Center and Restaurant
Business hours: Information Center: 9:00 - 17:00 / Restaurant: 10:00 - 17:00 (last order 16:00)
Closed: Open all year round

* This is the information as of June, 2017
For further detail, please visit
https://japanbyjapan.com/kyushu/index.html



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