The Sakamoto Kurozu Satsuma has been slowly fermented and aged for more than 2 years which gives the vinegar a mild aroma and a smooth and mellow taste.
This Japanese amber rice vinegar is 100% natural and free of additives and colorings.
It can be used for salad dressings, sauces, seasonings and also for drinking as a health benefit.
The Sakamoto family started producing Artisan Amber Rice Vinegar in the 1800's in the Fukuyama region of Kagoshima, Japan.
This region has the optimum conditions to produce Kurozu; a warm climate for fermentation, the availability of excellent water, and the use of Satsuma ceramic jars for fermentation and aging.