Kagoshima Kurozu, the black treasure
The grand cru of black vinegar, where each jar is named.
Kagoshima Kurozu is to kurozu what a grand cru is to a table wine: the same origin, but a superior intensity. Matured for three years instead of two, in century-old jars, on the southern terraces of Fukuyama. Ink-black color, honey viscosity, a palate that lingers over time.
In Fukuyama, some jars have names. Mariko-tsubo, Kintaro-tsubo. They are identified by artisans just as wine terroirs would be identified by their plot. Each jar produces a slightly different kurozu, depending on its exposure, its microbial flora, and the year.
Artisans taste the vinegar every six months. When a batch reaches the desired level of complexity, it is bottled. The best jars are extended: 4, 5, sometimes 7 years. The bottles are numbered, dedicated.
The origin
Kagoshima is in southern Japan. Sakurajima volcano in the background of the bay, constantly smoking. The terraces of Fukuyama village face southwest, exposed to 8 hours of sun per day. The temperature in the jars fluctuates between 15°C in winter and 38°C in summer.
This range is the secret. Hot summers accelerate alcoholic fermentation, cold winters concentrate the flavors. The passing of seasons, year after year, sculpts an aromatic profile impossible to replicate in a controlled environment.
The usage
For this exceptional kurozu, forget sauces and marinades. Serve a few pure drops, on raw wagyu cut into sashimi, on pan-fried foie gras, on black sesame ice cream. Three drops are enough to transform a dish.
As a digestive, diluted in a little Tokyo water (sake-7°C) or even hot like tea. It accompanies cold nights like a cognac, without the alcohol.
Tasting notes
Appearance: Ink-brown-black, viscosity like light caramel.
Nose: Prune, dried fig, leather, acacia honey, cold coffee.
Palate: Noticeable density. Melted acidity. 5 successive flavors.
Finish: Persistence 2 minutes. Balsamic finish with a smoky note.
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