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With over 200 years of brewing history, Kagoshima in Kyushu, Japan, is reckoned as a perfect place for the fermentation of black vinegar, Kurozu.
This is due to the optimum conditions of a warm climate, mineral-rich air, natural alkaline water and premium rice in Kagoshima.
One of the rarest and oldest vinegar brewing methods in the world, the fermentation of Kurozu takes place in outdoor ceramic jars as it undergoes three stages of fermentation naturally. Such traditional methods are still being practised by vinegar brewers up to this very day and age.
They will check the jars daily to monitor the
fermentation state through sound, smell, colour, and taste for up to 3 years.