The story of dark rice vinegar (Sakamoto Kurozu) made in pots at Fukuyama-cho, Kirishima in Kagoshima district, at the southernmost point of Honto island, goes back a long time to the 1800s during the Edo era . Ideal conditions existed to make dark vinegar: a mild climate, an abundance of rice, pure spring water and the famous Satsuma yaki earthenware pots. In 1975, Sakamoto brewery named its vinegar "kurozu ", which means dark vinegar in Japanese. Sakamoto Kurozu became popular throughout Japan in a very short time because of its original manufacturing process, its particularly mild taste and its health benefits. It is now unanimously recognized as the most authentic dark vinegar brand on the market. Sakamoto brewery craftsmen have been making Kurozu in a traditional way for almost 200 years.
Sakamoto Kurozu dark rice vinegar is fermented and matured for more than a year. It has a delicate taste and is good for health. Sakamoto Kurozu is milder in taste than other vinegars and will bring out the flavour of your dishes. It is widely used in Japanese cuisine for sushis, but also in sauces, vinaigrettes or other seasonings. It is also a drink. To make it, dilute 30 ml of Sakamoto Kurozu in 4 to 5 times its volume of water (measure provided). Mix with 100% natural fruit juice or milk to discover new flavours.
See recipes based on dark vinegar
