"Kakuida" born from a meeting between 2 master craftsmen
Brown rice black vinegar "Kakuida" made by great nature in Fukuyama, Kagoshima. It was born when the representative of Fukuyama Black Vinegar Co., Ltd., Taisaku Tsumagari, met with Kurozu Toji, Chikara Akaike. At that time, he was thinking about his health when he turned 50. After experimenting with various health methods, we came up with black vinegar made by Akaike, which has been preserving acetic acid bacteria essential to black vinegar through a 200 year traditional method. The black vinegar of Akaike is characterized by its smooth texture, rich flavor and sweet aroma without sourness or peculiar smell. Tsumagari was shocked by the taste and asked Akaike's cooperation to pass on this black vinegar to many people, so the new black vinegar production was started. They are particular about Akaike that inherits the traditional techniques and the raw materials and manufacturing method of Tsumagari. The "Kakuida" was born from these 2men’s craftsmanship.
Bounty of nature and carefully selected ingredients create the best taste.
The reason why our brewery is confident that "the highest peak in Japan" is that it overturns the common sense that "Black vinegar is hard to drink.". The ingredients and traditional manufacturing methods are carefully selected to achieve this taste.
The family line of Kurozu Toji and Akaike is a historic kojiya in Fukuyama-cho. "Kakuida" is made by Akaike, a koji expert, with an emphasis on fermentation, which is essential for making delicious black vinegar, and uses the best koji selected carefully. Uses selected domestic products for brown rice that influences the taste of black vinegar. In addition, using high-quality spring water from the local area of Fukuyama, we created a pleasant taste and mellowness.
We are also pursuing quality in the amantsubo, where black vinegar is fermented and matured. Once ingredients are prepared, they are only used in the amantsubo, so if you make a mistake in selecting a pot that controls temperature and microorganisms, delicious black vinegar will not be produced. Therefore, Akaike repeated experiments using various types of amantsubo, and finally decided to use Shigaraki ware pots that he designed and custom-made. We are still looking for the best pot to make more delicious black vinegar.
He poured his childlike affection into each of his 20,000 pots.
As the mechanization of black vinegar production advances, our brewery continues to stick to the traditional method of production. The "Kakuida" is prepared twice a year, in spring and autumn. An amantsubo containing rice, koji and water is placed outside and fermented. After that, the kurozu toji carefully peek into the pots one by one to check whether there are any bacteria in the pot and whether the fermentation is progressing properly, and they continue to do the proper mixing depending on the maturing condition. There are 20,000 amantsubo in the pot field. for every pot he had put his child's love and care.
Generally, the fermentation-maturing period of black vinegar is from half a year to 1 year, while that of "Kakuida" is more than 3 years. By maturing for a long time, the color changes darker and the amount of amino acid increases, and it becomes mellow flavored black vinegar. They also sell "Shida" that has matured for 5 years and 10 years. The mellow aroma, mild flavor, and deep richness trapped in the beautiful amber color have been described as the ultimate long-matured black vinegar. Another popular product among health-conscious consumers is "Shida Izumi" which is made by adding soybeans to the ingredients and using a patented process.
Kurozu Honpo Kakuida
- Business Hours
- [Lunch] 11: 00 ~ 15: 00
[Dinner] 17: 00 ~ 21: 00