FOOD HUB·Fine Food Supply
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黒酢 · 福山 · 二百年の伝統
Kakuida
Kurozu
Kurozu aged in the sun in clay jars since 1805 — Kagoshima, tsubobatake method. The global benchmark for black vinegar.
KAGOSHIMA · 福山 · FUKUYAMA · KIRISHIMA · SINCE 1805
THE KAKUIDA LEGACY
Three centuries of fermented patience
For over 200 years, in Fukuyama, the Kakuida family has perpetuated a rare craft: fermenting brown rice in large earthenware jars, lined up in the open air, exposed to the pure air and geothermal heat of the Kirishima volcanic belt.
Spring water from the Shirasu plateau, the sun of southern Kyūshū, and three years of patience give birth to Kurozu: a black vinegar with amber hues.
THE TERROIR
The Aman jars in the open air
Traditional Aman pots absorb solar heat and maintain optimal temperature, while emitting infrared rays that enrich the vinegar's unique flavor.
Over the years, natural yeasts and acetic acid bacteria accumulate in the pots, improving each new production. A savoir-faire that no industrial process can imitate.
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黒酢
Three years of patience, two hundred years of expertise, a deep umami without equal.
KAKUIDA · FUKUYAMA · SINCE 1805
TASTING · KUROZU
A vinegar with a unique flavor
1805
FOUNDATION
KAKUIDA FAMILY
KAKUIDA FAMILY
3 years
JAR FERMENTATION
100%
ORGANIC
BROWN RICE
BROWN RICE
ZERO
ARTIFICIAL
ADDITIVES
ADDITIVES
KUROZU · BLUEBERRY
Black rice vinegar and blueberry
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KUROZU · YUZU
Black rice vinegar and yuzu
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KUROZU · APPLE
Black rice vinegar and apple
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THE LEGACY OF EXCELLENCE
Two centuries of tradition
1805
FIRST JARS
The Kakuida family installs its first Aman jars in Fukuyama. Beginning of the Kurozu tradition.
1900
TRANSMISSION
The fifth generation takes over the expertise. Long fermentation becomes a signature.
2000
ORGANIC CERTIFICATION
Official recognition of organic production. Kakuida Kurozu conquers the world.
2026
FOODHUB EUROPE
Direct partnership with FOODHUB for distribution to European chefs' tables.
PROCESS & STANDARDS
Purity, patience, tradition
NATURAL FERMENTATION
3 years in open-air Aman jars. No industrial acceleration.
ORGANIC BROWN RICE
Japanese brown rice rich in umami, selected and certified organic.
SHIRASU WATER
Pure spring water filtered by the volcanic Shirasu plateau.
HOMEMADE KOJI
Ferment developed in-house according to a family recipe unchanged since 1805.
DISTRIBUTION FRANCE · FINE GROCERIES
FOOD HUB, exclusive partner for Kakuida vinegars
Natural Kurozu black vinegars, blueberry, yuzu, apple — for chefs, fine grocers, and lovers of exceptional condiments.
黒酢