ORGANIC JAPANESE BLACK VINEGAR
Discover organic Kurozu, Japanese black vinegar crafted in Aya, Miyazaki. Made with carefully selected organic brown rice and traditionally brewed in giant outdoor ceramic jars, our vinegar reflects the patience, craftsmanship, and natural richness of its surroundings.
ORGANIC JAPANESE BLACK VINEGAR
Crafted with organic rice from Kyushu, Japan, and slowly fermented and aged in traditional outdoor ceramic jars. Discover two distinctive expressions of our organic Kurozu, each made with care in Aya, Miyazaki.
ORGANIC JAS CERTIFIED · PREMIUM
720 ml
Our most luxurious Kurozu, crafted with generous amounts of organic brown rice and rice koji. Its rich, full-bodied character and deep umami make every drop something special.
ORGANIC JAS CERTIFIED
500 ml
A beautifully balanced organic Kurozu with mellow acidity and satisfying umami. Carefully brewed from organic rice, it is a versatile choice for both everyday drinks and cooking.
Both varieties are traditionally brewed in giant ceramic jars in Aya, Miyazaki. Discover the craftsmanship behind our Kurozu below.
THE ART OF TRADITIONAL BREWING
At the heart of our Kurozu is a remarkable traditional Japanese ceramic jar. Known as the Sangoku Wagame, each jar holds approximately 540 liters and plays an essential role in our unique brewing process.
A RARE JAPANESE TRADITION
The Sangoku Wagame is an exceptionally large ceramic jar with a capacity of approximately 540 liters. Because jars of this size are difficult to shape and fire, they are rarely made today.
These impressive jars are more than traditional vessels. They are central to the distinctive character of our carefully brewed Kurozu.
CRAFTED WITH TIME AND PATIENCE
After relocating to Aya, Miyazaki, we developed our own brewing method using these extraordinary ceramic jars.
Their large size is believed to help moderate changes in outdoor temperature, supporting the slow fermentation and maturation that give our Kurozu its mellow acidity and layered umami.
We choose this time-honored approach not for mass production, but for the depth and character it brings to every bottle.
THE ESSENTIALS OF OUR KUROZU
Exceptional Kurozu begins long before the vinegar is bottled. From the natural environment of Aya to the dedication of our brewers, every element plays a part.
Nestled in Miyazaki Prefecture, Aya is known for its rich natural surroundings and longstanding commitment to organic agriculture. This environment is where our Kurozu takes shape.
Approximately 250 traditional ceramic jars stand on a sunny, south-facing hillside. Here, our Kurozu ferments and matures with the changing seasons.
Rice is the foundation of our Kurozu. Depending on the product, we use organic rice or specially cultivated rice, selected with care for our traditional brewing.
Koji mold, yeast and acetic acid bacteria each have an important role in transforming rice into Kurozu. We carefully guide this natural fermentation process.
Our brewers watch over the jars with patience and experience, checking the progress of fermentation and responding to changes throughout the brewing process.
Great Kurozu cannot be rushed. We give fermentation and maturation the time they need to develop a mellow acidity and distinctive depth of flavor.
TRADITIONAL JAPANESE VINEGAR BREWING
Twice a year, in spring and autumn, we begin a new batch of Kurozu. From preparing rice koji to the slow fermentation and maturation in our traditional ceramic jars, each step is guided by time, experience and careful attention.
We begin by cultivating koji mold on steamed rice, creating the rice koji essential to fermentation.
Brown rice is carefully cooked to prepare it for the next stage of brewing.
The cooked rice and koji are combined to prepare the mash for fermentation.
The rice and koji mixture is measured and carefully transferred into each ceramic jar.
The mixture is gently leveled with a paddle to prepare the jar for fermentation.
Spring water from Aya and starter vinegar are added to begin the brewing process.
Our brewers check the jars every day, monitoring the fermentation as it develops and stabilizes.
After fermentation, the vinegar is drawn from the jars and transferred indoors for further aging.
The remaining fermented rice mash is pressed and filtered. The solid residue is reused as compost in our fields.
Each batch undergoes quality checks before filtration and bottling. Heat treatment is applied where required for the finished product.
FIND YOUR KUROZU
Three expressions of traditional Japanese black vinegar, each crafted with care in Aya, Miyazaki.
ORGANIC · PREMIUM
720 ml
Rich and full-bodied, with deep umami.
ORGANIC
500 ml
Mellow, balanced and versatile.
SPECIALLY CULTIVATED RICE
500 ml
An approachable Kurozu for everyday enjoyment.
| COMPARISON | Premium | Organic | Original |
|---|---|---|---|
| Organic JAS | Certified | Certified | — |
| Rice | Organic brown rice | Organic rice | Specially cultivated rice |
| Koji | Black koji | Rice koji | Rice koji |
| Rice quantity* | Approx. 2× | Approx. 1.5× | Approx. 1.5× |
| Gift box | Included | Optional | Optional |
All three products meet the Japanese
Agricultural Standards (JAS) for rice
black vinegar.
*Rice quantities are compared with
the JAS minimum requirement,
not with one another.
OUR PREMIUM KUROZU
Crafted with organic brown rice, black koji and the pure spring water of Aya, our Premium Kurozu reflects our dedication to traditional brewing.
720 ml
Made with approximately twice the minimum amount of rice required under the Japanese Agricultural Standards (JAS) for rice black vinegar, this premium variety offers a rich, layered flavor and distinctive umami.
Carefully selected organic brown rice forms the foundation of our Premium Kurozu. We use approximately twice the JAS minimum quantity to create a fuller, more complex character.
Black koji plays a key role in the brewing process, contributing to the distinctive depth and character of this premium variety.
Water is an essential part of Kurozu brewing. We use spring water from Aya, Miyazaki, together with traditional fermentation and maturation methods.
SIMPLE WAYS TO ENJOY
Kurozu is more than a cooking vinegar. Discover simple ways to bring its distinctive flavor into your everyday routine.
REFRESHING
Dilute Kurozu with approximately five to six parts water or sparkling water for a refreshing vinegar drink. Adjust the ratio to suit your taste.
TIP: Serve chilled with ice for a crisp, refreshing taste.
YOUR OWN STYLE
Add honey, fruit juice or your favorite sweetener to soften the acidity and create a delicious Kurozu drink.
TIP: Try mixing with apple juice or citrus for a fruity twist.
IN THE KITCHEN
Use Kurozu in dressings, marinades, sauces and simmered dishes. Its mellow acidity and umami add depth to both Japanese and international recipes.
TIP: Add a splash to stir-fries or meat dishes for a flavorful finish.
When enjoying Kurozu as a drink, always dilute it before drinking. Adjust the amount and dilution to your preference.
FROM OUR KITCHEN
Discover delicious ways to enjoy Japanese black vinegar. From refreshing drinks to comforting meals, Kurozu brings a rich, mellow flavor to everyday cooking.
DRINK
A refreshing homemade drink combining the gentle sweetness of honey with the mellow acidity of Kurozu. Adjust the sweetness and tartness to your taste.
EXPLORE RECIPES
MAIN DISH
Tender braised pork, crisp lotus root and the deep, savory flavor of Kurozu come together in a satisfying dish. Enjoy it with pasta or serve it as a hearty stew.
EXPLORE RECIPES
NOODLES
Savory stir-fried noodles topped with a fragrant sauce of scallions, ginger, garlic and Kurozu. A bright, refreshing twist on a Japanese favorite.
EXPLORE RECIPES
SIDE DISH
A light, flavorful side dish featuring springy konjac, crisp green peppers and tuna, tossed with Kurozu, soy sauce and sesame oil.
EXPLORE RECIPESBeyond these recipes, Kurozu is also wonderful for pickles, sushi rice, dressings and marinades.
DISCOVER MORE RECIPESBEYOND TRADITIONAL KUROZU
Discover more flavors made with our Japanese black vinegar. From ready-to-drink Kurozu to fruit-infused varieties, explore a different side of our craftsmanship.
READY-TO-DRINK KUROZU
Enjoy straight, no dilution needed.
A refreshing black vinegar drink containing amino acids and organic acids, including citric acid. Its light, pleasant flavor makes it easy to enjoy every day.
FRUIT-INFUSED KUROZU
A long-loved favorite for over 50 years.
Made by steeping Japanese plums in black vinegar for more than a year, with the gentle sweetness of honey. Dilute three to four times before drinking.
FRUIT-INFUSED KUROZU
Made with kumquat juice from Miyazaki.
A fruity black vinegar drink featuring kumquat juice from Miyazaki Prefecture. Dilute three to four times with water, sparkling water, milk, soy milk or your favorite beverage.
FOR BUSINESS PARTNERS
Interested in our traditionally brewed Japanese Kurozu? We welcome inquiries from businesses and potential partners who would like to learn more about our products.
PRODUCT OPTIONS
In addition to our standard retail bottles, larger formats such as 1.8 L and 20 kg may be available for business use. Please contact us to discuss your requirements.
LABELING
We are happy to discuss labeling requirements, including the possibility of labels in other languages. Availability and specifications are subject to consultation.
INTERNATIONAL BUSINESS
For international business inquiries, product information or potential partnerships, please get in touch with our team. We will review each inquiry individually.
GET IN TOUCH
Interested in our traditionally brewed Japanese Kurozu?
Whether you're exploring wholesale opportunities
or simply have a question, we'd love to hear from you.
SHIPPING INFORMATION
Our online store currently ships within Japan only.
International shipping is not available through online checkout.
