Kakuida black vinegars, and in particular the renowned Kurozu , are the product of ancestral know-how preserved for over 200 years in the city of Fukuyama. Made under unique natural conditions, these vinegars derive their excellence from an ideal climate , pure air , spring water from the Shirasu Plateau , and the geothermal heat of the Kirishima volcanic belt.

The manufacturing process relies on carefully selected ingredients: umami-rich Japanese organic brown rice , pure spring water , and a homemade koji (ferment). Fermentation is carried out in traditional Aman pots , which are able to absorb solar heat and maintain an optimal temperature while emitting far infrared rays, thus enriching the vinegar's unique flavor.

Over the years, natural yeasts and acetic acid bacteria accumulate in the jars, improving each new production. Unlike classic black vinegar, which is usually aged for 6 months to 1 year, Kakuida black vinegar benefits from a minimum aging of three years , greatly increasing its richness in amino acids and its depth of flavor.

Only 80% of the batches meet the quality requirements to be marketed, thus guaranteeing a rare and exceptional product. All the vinegars in the range are certified ORGANIC according to Japanese JAS standards, without any additives or preservatives.