Item Descriptions:

size:

500 ml

Production area About Kagoshima-shi Fukuyama-cho in Kagoshima ken

The climate of Fukuyama fosters

Sakamoto's Kurozu is made in the late Edo period of the 1800s, it started in Fukuyama (Fukuyama Town, Kagoshima prefecture Kagoshima prefecture), and it is made by a unique manufacturing method unique in the world.

The manufacturing method of Kurosuzu is rooted in the climate climate, the place to make is neither a warehouse nor a factory, but "urn field".

We are doing the knotless construction in the wild like the agricultural work, and we love each other like a farm crop.

For that reason, we call the place where the pots are lined up as "urn field".

Mild land pattern and delicious groundwater

Kirishima-shi Fukuyama-cho is surrounded by hills on three sides and is located in the south-facing slope, so the climate is a very temperate area from ancient times, and the annual average temperature is 18.7 ° C. It is a land pattern suitable for fermentation

.

In addition, the hill surrounding the three sides is the Aira caldera wall which was built about 25,000 years ago, and the abundant water stored in this hilly area was called "Sabu Ring Water" in the Satsuma clan period,

It was the one with origami as the best water.

Even now, I use this quality groundwater in the urn field to build it.

Fukuyama which was a commercial port

Fukuyama flourished as a commercial port during the Satsuma clan period.

In the past, the road was not developed like now, and the traffic from Kagoshima to Miyazaki was relying on a ship passing between Kagoshima and Fukuyama.

For this reason, Fukuyama Port flourished as a major transportation hub where various things such as grocery items and daily goods gather.

Fortunately, like this, Fortunately, it was a place that is indispensable for building, rice and pots as raw materials were easy to get in.

Climate and quality groundwater suitable for black building.

And rice and urns indispensable for building.

Kurozu was born and developed in this Fukuyama, with several conditions overlapping.

Kurosu no Sakamoto

The birthplace of Kurosuzaki

Currently there are more than 52,000 bottles of pots.

And there are 10 vase fields of Sakamoto brewing in all.

Among them is still "the birthplace of Sakamoto's Nude".

The time when the rice is not available is also the place where the predecessor (now the president's father, Sakamoto Kaizo) had been making vinegar finely with sweet potatoes.

At the small vase field in the backyard of the birthplace of Sakamoto, there are about 700 Satsuma-yaki pots at the time as it is now.

The brewery engineers say that Kurosuzaki is like raising children.

Kurozu in every single vase does not grow up in the same way.

It is necessary to face each vase and care about individuality and care for it carefully.

Among them, especially important times are just after preparation.

The brewing technicians open the lid of the pot every day, and it is indispensable to see the "complexion of children".

Listen to the sound of fermentation, and when you do not feel it, check the result with taste, aroma, color.

Using all five senses, from fermentation to maturity, as we watch my child, I will build love for the pot.

From olden times, brewery engineers may just open the lid every day and watch over the growth of children.

Harvest joy

As long as Kurozu comes to where it can be sold as a product, it is finally harvested.

Because it is a manufacturing method close to agriculture, brewery engineers use the word "harvest".

It is not just to harvest since it has only been a year.

The brewing technician decides the harvest by checking the taste, color, fragrance, all by yourself.

The harvest time, I feel the loneliness that I will nest from myself, with joy that I can deliver the braided crabs to hands of hands by hand-salt.

Production method lasting two hundred years

From the late Edo era to the present day, Sakamoto brewing continues to stick to the traditional recipe of Kurosu stubbornly.

For fermentation aging of Kurozu, solar energy is used, fossil fuel is not used at all and moromizable in the fermentation process of Kurozu can be used as a healthy material.

Today, environmental protection is banished, "Sakamoto no Kurozu" in pot making is attracting attention not only for people but also for environmentally friendly slow food.

Occasionally, customers who have drunk drinks have a nice voice.

However, it can not be said to be "mechanized and mass-produced" against the growing demand.

No matter how much time goes on, we have to use this pot to build over here in Fukuyama carefully.

We want to answer customers' faithfully as we spread the vineyard little by little.

As the number of pots increases, the brewing technician is needed as much.

Training brewing technicians is also our precious duty.

We inherit the manufacturing method that lasted for 200 years, we think that we will inherit correctly so that Kurosu is built just like it is now, even after 50 years and even a century.

Features:

• It is a traditional recipe that continues from the Edo era, using potted steamed rice, rice koji and groundwater, it is a pot vinegar made in Kagoshima which fermented and aged over a year in the pot.
• I have obtained my old hometown certified food (E mark).
• It is a GI system registration product.
• Calories: 18 Kcal per 100 ml
• Raw materials: rice
• Acidity: 4.2%

Product information:

Shipping Weight: 762 g

Package Dimensions: 6.91 x 7.01 x 21.01 cm