Kagoshima Jar-Brewed Black Vinegar (Kagoshima): season, origin and where to buy

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

Kagoshima no Tsubozukuri Kurozu is a black rice vinegar employing unique manufacturing method to ferment the vinegar in a pot lined outside. The distinctive aroma and the mild sourness is created by more than 6 months of fermentation and another 6 months of aging.

Link with the production area

The production of Kagoshima no Tsubozukuri Kurozu has begun at least since the early 1800’s. The area’s mild temperature throughout a year and the accessibility of traditional ceramic jars called Satsuma-yaki make the area the suitable production site of Kagoshima no Tsubozukuri Kurozu.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s7.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

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These links go to Japanese-language shops; check whether they ship overseas.

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FAQ

This black rice vinegar is made in Fukuyama and Hayato, Kirishima City, Kagoshima Prefecture, by brewing and fermenting it in ceramic jars lined up outdoors. At least six months of fermentation and another six months of aging give it a distinctive aroma and mellow acidity.

Kagoshima Jar-Brewed Black Vinegar is produced in Fukuyama Town and Hayato Town, Kirishima City, Kagoshima Prefecture.

Look for it via furusato nozei (hometown tax donation) and online shops. Check the GI mark and the place of origin before you buy.

Kagoshima Jar-Brewed Black Vinegar was registered as a Geographical Indication on December 22, 2015 (Registration No. 7). The registered producer group is Kagoshima Traditional Jar Fermentation Vinegar Association.