The vinegar is fermented outdoors in ceramic jars that are intentionally exposed to the natural elements, including fluctuating temperatures and volcanic ash from nearby Sakurajima.
The specific ceramic jars used are called 'Ame-tsubo' and are historically sourced from local potteries, often dating back decades in continuous use.
Unlike mass-produced vinegar, Kurozu is produced using a double-fermentation process where both alcoholic and acetic acid fermentation occur within the same vessel.
The vinegar's black color is a natural result of the Maillard reaction that occurs during the long-term aging process.
The Fukuyama region was selected for this production method specifically due to the mild climate, constant sunlight, and high-quality groundwater.
The Sakamoto Kurozu Tsubobatake Information Center is the production site of traditional Kurozu, or black vinegar, fermented in thousands of iconic ceramic jars left in the open air. This facility in Fukuyama, Kirishima, utilizes the unique climate of Kagoshima to support the natural fermentation process of vinegar made from steamed rice, koji mold, and spring water. Visitors can observe the vast field of jars, known as 'Tsubobatake,' which are arranged to capture the maximum amount of sunlight. The site serves as both an educational center regarding traditional brewing techniques and a commercial outlet for local vinegar products. The fermentation process typically takes between one to three years, depending on the desired concentration and flavor profile. The landscape is defined by the repetitive geometric pattern of the dark ceramic vessels against the backdrop of Kinko Bay and Sakurajima volcano.
The elevated viewing platform that captures the thousands of jars aligned in perfect rows with the volcano in the distance.
Visit the onsite tasting room to sample various vinegars, including fruit-infused varieties that are milder than the pure product.
Check the upper observation deck for the best panoramic view of the jar fields against the coastal scenery.
Bring a hat or sunscreen, as the jar fields are located in an open, unsheltered area exposed to direct sunlight.
Do not wander off the marked visitor paths into the active jar production fields, as the ground can be uneven and the fermentation environments are sensitive.
Do not touch or move the vinegar jars, as they contain active, delicate biological fermentation cultures.
