Sakamoto Jozo Kurozu Tsubo Zukuri Junmai Kurozu
This pure rice black vinegar from Sakamoto Brewery is made by fermenting and maturing for more than a year after preparation to create a mild and flavorful vinegar.
This black vinegar is made from steamed rice, rice malt, and groundwater in ceramic pots lined up in a jar field, and fermented and aged for more than one year.
The mild and rich flavor comes from the domestically produced rice, and the long maturation process gives it a deep flavor.
This vinegar has been produced since the late Edo period (1603-1867), and even in the 21st century, the process of making it has remained unchanged.