Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu

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)

Production Area

Fukuyama Town and Hayato Town, Kirishima City, Kagoshima Prefecture

Registered Group

Kagoshima Traditional Jar Fermentation Vinegar Association

Characteristics

Kagoshima no Tsubozukuri Kurozu is a black rice vinegar employing unique manufacturing method to ferment the vinegar in a pot lined outside. The distinctive aroma and the mild sourness is created by more than 6 months of fermentation and another 6 months of aging.

Link with the Production Area

The production of Kagoshima no Tsubozukuri Kurozu has begun at least since the early 1800’s. The area’s mild temperature throughout a year and the accessibility of traditional ceramic jars called Satsuma-yaki make the area the suitable production site of Kagoshima no Tsubozukuri Kurozu.

Contact

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