Description

About this item
The health benefits of vinegar are widely recognized and prized by many cultures. Sakamoto Kurozu may very well be the ultimate in “vinegar goodness”.
Since the 1800’s the Sakamoto Family has been producing this artisan amber rice vinegar. The unique methods and technologies used in making this vinegar have been passed down and perfected over 5 generations.
Koji rice, steamed rice and water are the only ingredients used in producing this Kurozu Product. The 3 key ingredients are slowly fermented and aged for 1-3 years in handcrafted ceramic Satsuma jars.
Microorganisms that live on the inner walls on these jars are part of the process and essential to producing this very special product.
For ideas on how to use their vinegar, check out their English website for recipe suggestions – kurozu drinks using honey, apple juice, or milk, and kurozu sauce/dressing.