Sakamoto Jozo Kurozu Sushi Vinegar
Sakamoto Brewery's Kurozu Sushi Vinegar has been produced using the same method that has been used for 200 years.
This sushi vinegar is a well-balanced combination of Kagoshima black vinegar, salt, and kelp dashi, and has a mild acidity and aroma. It can be used not only for sushi rice, but also for salads, vinegared dishes, and marinades.
Kurozu is a type of black vinegar that was first made in the late Edo period (1603-1868) in Fukuyama Town, Kirishima City, Kagoshima Prefecture, using jars to produce rice vinegar.
Sakamoto's Kurozu" was also started at this time, and even now in the 21st century, the production method is still being maintained as it was in the past. Please try the traditional taste.
Rice black vinegar (produced in Kagoshima Prefecture), raw sugar, salt, kelp extract