Kakuida black vinegar
Our promise to you
High-quality brown rice
Brown rice that affects the taste of “Kushishida” must be rich in umami. Kakuida black vinegar is made from high quality domestic organic rice, so drinking just a sip is completely different from other products.
Aged for more than three years
The longer the ripening period of black vinegar, the more amino acids, but it takes time and effort. The fermentation and aging period of commercially available black vinegar is generally half a year to one year, but Kakuida brewery only sells black vinegar older than three years.
traditional earthenware pot
We put steamed rice, koji, and water into a pot called "Aman pot" and then sprinkle the dried koji evenly so that the surface of the liquid in the pot is covered. The jars are lined up outdoors, exposed to the sun in the day and cold in the night, and fermented and aged slowly and patiently in the jar.
brewery with artisan spirit
The quality of black vinegar differs depending on the years of brewing, raw materials, climate, and jar, but in fact, "human power" is the most important. It has been over 50 years since Mr. Mori Akaike, a master of black vinegar, was involved in making Kakuida black vinegar.