Food · Seasonings
Black Vinegar (Kurozu)
黒酢 (Kurozu)
Also known as: Kurozu
Listed on the Sourcing platform — request supplier introductionsAt a glance
| Category | Food |
|---|---|
| INCI name | Not applicable (food use)↗ |
| Japanese labeling name | Not applicable (food use) |
| Common Japanese notations | 黒酢, クロズ |
| Origin | Fermented (extended-aging rice vinegar) |
| Typical functions | Food seasoning, Functional food ingredient |
| Regulatory status in Japan | Food regulated under the Food Sanitation Act. Some kurozu products are notified under the Foods with Function Claims system where specific claims have been submitted. |
Kurozu — black vinegar — is a traditional Japanese rice vinegar produced by extended fermentation and aging, typically in earthenware pots over a period of many months to years. The extended aging produces its characteristic dark color and depth of flavor. The category is particularly associated with Kagoshima prefecture, where producers in the region of Kirishima have been making kurozu for centuries using regionally-specific production methods.
Find OEM manufacturers
Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Cooking vinegar
- Beverage base (diluted kurozu drinks)
- Supplement ingredient
Ingredient profile
Kurozu is produced by fermenting brown rice with koji and then allowing extended outdoor aging in open-topped ceramic pots. The aging duration varies by producer (typically six months to several years). Amino acid content and color depth develop during the extended aging.
Regional branding around specific Kagoshima production areas is common; cosmetic or supplement ingredient labels use generic "black vinegar" or "kurozu" terminology, with specific regional producer names handled as product-level provenance.
OEM applications
In cooking, kurozu is used as a finishing vinegar, in dressings, and in sauces. Its depth of flavor makes it more similar in use to aged balsamic than to plain rice vinegar.
In health-positioned beverages, kurozu is often diluted with water or juice and consumed for its amino acid content.
Some kurozu products and extracts are notified under the Foods with Function Claims system; specific notifications should be verified in the Consumer Affairs Agency database.
Regulatory classification in Japan
Food regulation under Food Sanitation Act. JAS standards apply for rice vinegar classification. Functional food positioning requires notification under the FFC system for any specific claim.
Regulatory classification in other markets
| EU | Food vinegar permitted. Functional claims require separate review. |
|---|---|
| USA | Food and supplement use established. |
| China | Chinese black vinegars are a related but distinct category with different production methods. |
| Korea | Food use established. |
Market reference formulations
Example finished products will be added after verification. Regional kurozu brands with established production heritage are handled as descriptive production-region notes.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Typical OEM use levels
Formulation ranges per finished-product application. Verify against the cited source before production.
| Application | Typical range | Regulatory limit | Notes |
|---|---|---|---|
| Standard JAS 米黒酢 compositional spec | Rice ≥180 g/L of finished product; aged ≥1 year typical | Per JAS 米黒酢 規格 (must use brown rice / unpolished rice; aging in earthen jars typical for 鹿児島黒酢) | Kagoshima 福山黒酢 is GI-protected. Distinct umami / amino-acid profile from extended aging(JAS 米黒酢 規格 / 消費者庁) |
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Room temperature in sealed bottle; outdoor jar-aged supply already environmentally tempered
- Conditions
- Sealed
- Shelf life
- 36 months unopened (continued slow aging in sealed bottle)
JAS 米黒酢規格
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Kagoshima (鹿児島の壺造り黒酢 — Fukuyama region; 農林水産省 GI 登録番号第7号, registered 2015-12-22)
- Import dependence
- 100% domestic for authentic 福山黒酢
鹿児島県統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | On-request | Limited certified producers |
| Halal | On-request | |
| Kosher | On-request | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Black Vinegar (Kurozu)?
- Kurozu — black vinegar — is a traditional Japanese rice vinegar produced by extended fermentation and aging, typically in earthenware pots over a period of many months to years. The extended aging produces its characteristic dark color and depth of flavor. The category is particularly associated with Kagoshima prefecture, where producers in the region of Kirishima have been making kurozu for centuries using regionally-specific production methods.
- What is the regulatory status of Black Vinegar (Kurozu) in Japan?
- Food regulated under the Food Sanitation Act. Some kurozu products are notified under the Foods with Function Claims system where specific claims have been submitted.
- What products typically use Black Vinegar (Kurozu)?
- Cooking vinegar / Beverage base (diluted kurozu drinks) / Supplement ingredient
- Where does Black Vinegar (Kurozu) come from?
- Fermented (extended-aging rice vinegar)
- What is the INCI / JSCI labeling name for Black Vinegar (Kurozu)?
- INCI: Not applicable (food use) / JSCI: Not applicable (food use)
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Botanboufu (Sakuna)
SupplementsFunctional foods (FFC / Tokuho)Beverages (tea, RTD)
Gamma-Aminobutyric Acid (GABA)
SupplementsFunctional foods (FFC / Tokuho)Beverages (tea, RTD)
Goya (Bitter Melon)
SupplementsBeverages (tea, RTD)Functional foods (FFC / Tokuho)
Hatomugi (Job's Tears / Adlay)
Beverages (tea, RTD)SupplementsFunctional foods (FFC / Tokuho)
Indigestible Dextrin
SupplementsFunctional foods (FFC / Tokuho)Beverages (tea, RTD)
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Amazake Extract
Fermented (microbial fermentation product)Plant-derived
Awase Dashi (Combined Bonito and Kelp Stock)
Fermented (microbial fermentation product)Plant-derived
Brown Rice Ferment Extract
Fermented (microbial fermentation product)Plant-derived
Fermented Soybean Extract (Natto)
Fermented (microbial fermentation product)Plant-derived
Green Papaya — Fermented
Plant-derivedFermented (microbial fermentation product)
Regulatory guidance
Take the next step
FAQ for OEM buyers
Q. What distinguishes Kagoshima kurozu from regular rice vinegar in regulatory terms?
'Kagoshima no Tsubozukuri Kurozu' is registered under Japan's Geographical Indication (GI) system, restricting the name to vinegar produced by traditional pot-fermentation in designated parts of Kagoshima Prefecture. Generic 'kurozu' (black vinegar) outside this GI scope can still be labeled as such if it meets long-aged brown-rice vinegar criteria.
Sources · Last reviewed: 2026-04-26
Q. Are there Foods with Function Claims (FFC) notifications using kurozu or kurozu extracts?
Yes — multiple FFC products use kurozu moromi extract or kurozu-derived ingredients with claims around blood pressure, body fat, or fatigue recovery. Buyers should verify each specific functional ingredient and claim language in the CAA database before adopting positioning.
Sources · Last reviewed: 2026-04-26
Q. What is the typical aging period for authentic kurozu?
Traditional pot-fermented kurozu is aged outdoors in earthenware pots (amitsubo) for 1-3 years or longer, developing the characteristic dark color via Maillard browning of brown-rice amino acids and sugars. Industrial 'kurozu-style' vinegars may use shorter timelines with caramel coloring.
Sources · Last reviewed: 2026-04-26
- Industry knowledge — Kagoshima kurozu producers
Industry-knowledge claim — not yet pinned to a single primary source
Q. What format options are available for OEM private-label kurozu drinks?
Common OEM formats include 100-200 mL glass bottles (concentrated, dilute-before-drinking), 200-500 mL PET RTD bottles (pre-diluted with fruit juice), and 25 mL stick/sachet single-serve packs. Capsule and tablet formats using kurozu moromi extract are also offered for the supplement channel.
Sources · Last reviewed: 2026-04-26
- Industry knowledge — Japanese functional beverage and supplement OEM
Industry-knowledge claim — not yet pinned to a single primary source
Use cases
Kurozu RTD diluted health beverage (with apple/grape juice)
- Positioning
- Daily wellness drink emphasizing amino acid content
- Formulation notes
- Kurozu typically 5-15% of finished beverage; PET bottle 200-500 mL.
Sources
- Industry knowledge — Japanese functional beverage market
Industry-knowledge claim — not yet pinned to a single primary source
Kurozu moromi extract supplement capsule (FFC-notified)
- Positioning
- Functional supplement with notified blood pressure or body fat claim
- Typical usage level
- Daily intake matches the FFC notification specification
- Formulation notes
- Standardized extract specified by FFC notification.
Premium gourmet kurozu for finishing/dressing
- Positioning
- Gift-grade specialty vinegar (export-aligned)
- Formulation notes
- Glass bottle 100-200 mL; emphasis on long aging and traditional production.
Sources
- Industry knowledge — Kagoshima specialty food retail
Industry-knowledge claim — not yet pinned to a single primary source
Kurozu sauce / Chinese-style sweet-vinegar sauce (kurozu-an)
- Positioning
- Chinese-Japanese fusion seasoning for prepared meals
- Formulation notes
- Kurozu blended with soy sauce, sugar, starch; supplied to chain restaurants and ready-meal makers.
Sources
- Industry knowledge — Japanese foodservice sauce OEM
Industry-knowledge claim — not yet pinned to a single primary source
Search the academic literature
Pre-filled queries for the major research databases. Opens in a new tab.
Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) JAS standards — rice vinegar
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.