Our Promise to You
High-Quality Brown Rice
The taste of black vinegar is influenced by the quality of brown rice used. Kakuida Black Vinegar is crafted from premium domestic organic rice, resulting in a distinct richness of umami. Just a sip sets it apart 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
In a vessel known as the "Aman pot," we combine steamed rice, koji, and water. The dried koji is then evenly sprinkled over the mixture, covering the liquid's surface. These pots are arranged outdoors, subjected to sunlight during the day and cold temperatures at night. The content ferments and matures gradually and with great patience within the jars.
Brewery With Artisan Spirit
The quality of black vinegar varies based on factors such as brewing duration, raw materials, climate, and the container used. However, the most crucial element is, in fact, the "human touch." From the beginning, the black vinegar masters have been dedicated to the production of Kakuida black vinegar.
