原料传统原料

Kagoshima Kurozu (Black Rice Vinegar)

鹿児島黒酢 (Kagoshima Kurozu)

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为何选择日本供应

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.

核心规格

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

典型成品

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

At a glance

已收录供应商
1 家供应商
常规 MOQ
10–100 L liquid; 1–10 kg powder concentrate
常规交货周期
8–14 weeks (mature stock); 1-3 years for fresh fermentation
原产地
Kagoshima (Fukuyama, Kirishima)
分类
传统原料
采收季节
Year-round (continuous outdoor pot fermentation; aging cycles 1-3 years)
日本监管状态
Food product; GI-protected ('Fukuyama Kurozu' / 福山黒酢, MAFF GI register)
日文名称
鹿児島黒酢
罗马字
Kagoshima Kurozu

关于本原料

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.

监管状态

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

日本供应商

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