Raw material / 原材料Traditional materials

Kagoshima Kurozu (Black Rice Vinegar)

鹿児島黒酢 (Kagoshima Kurozu)

Why source from Japan

Fukuyama Kurozu is one of Japan's MAFF-registered GI products; outdoor clay-pot fermentation method has 200+ year heritage; recognised under EU-Japan EPA.

Key spec

Acetic acid 4-6%; total amino acid 200-400 mg/100ml (3-5x industrial rice vinegar); polyphenol elevated by long aging.

Typical end-product

Premium drinking-vinegar retail, Kurozu-positioning supplements, traditional-craft hospitality export.

At a glance

Suppliers listed: 1 supplier
Typical MOQ: 10–100 L liquid; 1–10 kg powder concentrate
Typical lead time: 8–14 weeks (mature stock); 1-3 years for fresh fermentation
Regions of origin: Kagoshima (Fukuyama, Kirishima)
Category: Traditional materials
Harvest season: Year-round (continuous outdoor pot fermentation; aging cycles 1-3 years)
Japan regulatory status: Food product; GI-protected ('Fukuyama Kurozu' / 福山黒酢, MAFF GI register)
Japanese name: 鹿児島黒酢
Romaji: Kagoshima Kurozu

About this ingredient

Brown-pot fermented unpolished-rice vinegar produced exclusively in Fukuyama, Kagoshima. The 200+ year-old kame-tsubo (clay-pot) outdoor fermentation method — sun-warmed, naturally aerobic, multi-year aging — yields amber-brown vinegar with significantly higher amino-acid content than industrial rice vinegar. The 'Fukuyama Kurozu' label is GI-protected with rigorous geographic and method definitions. Sakamoto Brewing (1812) and Fukuyama Black Vinegar Cooperative producers anchor the supply. Used in premium beverage, traditional Chinese-medicine-adjacent supplements (FFC notifications exist), and increasingly cosmetic AHA-positioning skincare.

Regulatory status

Japan	Food product; GI-protected ('Fukuyama Kurozu' / 福山黒酢, MAFF GI register)
EU	Food import; GI-recognition under EU-Japan EPA
United States	GRAS by long history; FDA Prior Notice required
China	GACC food facility registration; verify GI recognition

Looking for alternatives?

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Vegan / plant-based alternatives

Kagoshima Kurozu (Black Rice Vinegar) is animal-derived. If you need a non-animal source with similar functions, consider:

Easier China regulatory path

Kagoshima Kurozu (Black Rice Vinegar) faces a more restrictive regulatory pathway in China. These alternatives have a simpler status in that market:

When does it make sense to swap an ingredient? Read the swap guide →

Japanese suppliers

Sakamoto Brewing Co., Ltd.
坂元醸造株式会社
Kirishima, KagoshimaEst. 1812
English supportExport experienceGI-protected (Fukuyama Kurozu)
Fukuyama Kurozu (GI) — 50,000+ outdoor pots since 1812

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Last updated: 2026-05-05

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