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Ministry of Agriculture, Forestry and Fisheries

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Product Summary (Registration No.7)

Registration No.7 鹿児島の壺造り黒酢

Registered name (Transcription) : 鹿児島の壺造り黒酢 (Kagoshima no Tsubozukuri Kurozu)
Reference information : Kagoshima Amber Rice Vinegar in Handcrafted Ceramic Jars
Kagoshima no Tsubozukuri Kurozu photo

Category of product

Class 27 Seasonings and Soups (Black vinegar)

Producing area

Fukuyama Town & Hayato Town, Kirishima City, Kagoshima Prefecture

Registered Group

Kagoshima Traditional Jar Fermentation Vinegar Association


This amber rice vinegar is produced by unique method : fermented in ceramic jars left outside.
It needs more than 6 months of fermentation and more than another 6 months for ripening.
The product has special fragrance and mellow sourness.

Link with the local area

The amber rice vinegar has been manufactured using traditional method ever since early 1800s.
This area has less temperature difference throughout the year and ceramic jars called “Satsumayaki” are easily obtainable. Therefore, it is the most suitable area to produce the amber rice vinegar.


Intellectual Property Division, Food Industry Affairs Bureau,
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki, Chiyoda-ku, Tokyo 100-8950, Japan
Tel: +81-3-6738-6315 / +81-3-6744-2062
Fax: +81-3-3502-5301