0
$ 0.00
Please login

Search

Product categories
Manufacturers
Product name

UMAMI : Daiwa Food Home Brand
important notice
on_sales

Sakamoto no Kurozu -The traditional method and the history-

2017-01-31 16:18:15

 

 

 

 

壺畑①

日本語はこちらから

In 1800's, Sakamoto no Kurozu(rice black vinegar) started in Kagoshima prefecture. It has been produced 100% relying on the environment of the land since then. All Sakamoto no Kurozu is fermented and aged in the special ceramic jars with cares by craftsmen. There are over 52000 ceramic jars in the farm and each jar matures differently. That is why craftsmen open the lids of jars one by one everyday to check the condition of  the Kurozu.

 

<The ingredients of Sakamoto no Kurozu>

There are only 3 ingredients for Sakamoto no Kurozu. Steamed Japanese rice, Kouji(malted rice) and underground water. For the steamed rice, 3% polished Japanese brown rice is used. The underground water is know as clean quality water which used to presented to the lord of the area in Edo period.

 

<Fermentation & maturing of Sakamoto no Kurozu>

Spring(April to June) and Autumn(September to October) are the preparation seasons for the Kurozu in a year. The handcraft ceramic jars have been used since  1800's.

Preparation

Preparation

 

The process of fermentation & maturing

1. scarification & alcohol fermentation

Inflated Kouji

The Kouji(malted rice) on the top starts fermentation and inflated which works as a lid of the contents. Under that, Kouji in the bottom of the jar breaks steamed rice into glucose which changed to alcohol. The craftsmen opens the lids of the jars everyday to check if the fermentation goes appropriately.

 

2. Acetic fermentation

Sakusan

After glucose is changed to alcohol, the inflated kouji sank into the liquid naturally. And alcohol starts to turn to acetic acid which is the principal component of vinegar. This process takes around half year since the preparation process.

 

3. Maturing

 Maturing

The Kurozu is matured for 6 months to 3 years more and it creates the deep flavour and the colour.  The craftsmen check the quality and promote the maturing process by mixing with bamboo sticks. This traditional method has been used since  1800's.

 

4. Harvesting

Because the craftsmen look after the Kurozu like farmers grow their crops with cares, the craftsmen call "harvesting" to decide to bottle their Kurozu. They check if all its colour, smell and flavour are perfect, and decide the harvesting time.

収穫(画像)

 

After all these process with cares by the craftsmen over half year to 3 years, Sakamoto no Kurozu is finally bottled.

→ Easy Kurozu drink & dish recipes are from here♪