Kagoshima Kurozu (Black Rice Vinegar)
鹿児島黒酢 (Kagoshima Kurozu)
Por qué hacer sourcing en Japón
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.
Spec clave
Acetic acid 4-6%; total amino acid 200-400 mg/100ml (3-5x industrial rice vinegar); polyphenol elevated by long aging.
Producto final típico
Premium drinking-vinegar retail, Kurozu-positioning supplements, traditional-craft hospitality export.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–100 L liquid; 1–10 kg powder concentrate
- Plazo típico
- 8–14 weeks (mature stock); 1-3 years for fresh fermentation
- Regiones de origen
- Kagoshima (Fukuyama, Kirishima)
- Categoría
- Materiales tradicionales
- Temporada de cosecha
- Year-round (continuous outdoor pot fermentation; aging cycles 1-3 years)
- Estado regulatorio en Japón
- Food product; GI-protected ('Fukuyama Kurozu' / 福山黒酢, MAFF GI register)
- Nombre japonés
- 鹿児島黒酢
- Romaji
- Kagoshima Kurozu
Sobre este ingrediente
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.
Estado regulatorio
| Japón | Food product; GI-protected ('Fukuyama Kurozu' / 福山黒酢, MAFF GI register) |
|---|---|
| Unión Europea | Food import; GI-recognition under EU-Japan EPA |
| Estados Unidos | GRAS by long history; FDA Prior Notice required |
| China | GACC food facility registration; verify GI recognition |