[Sakamoto Jozo] A "Gentle Pickling Habit" with the Mellow Taste of Pot-Brewed Black Vinegar ~Bringing Black Vinegar Made with Traditional Edo Period Methods Closer to You~

Easily enjoy pickles just by pickling seasonal vegetables.

Development Background

We developed this product with the desire to allow customers to easily enjoy authentic black vinegar pickles at home using their favorite or seasonal vegetables, and to incorporate Sakamoto's Kurozu into their daily dining table.

Product Features

1. Gentle and Easy to Eat Taste

Adds a subtle herbal aroma to the mellow acidity of black vinegar. The taste is designed to suppress harshness, making it easy for those who dislike pickles to try.

2. Enhances the Natural Umami of Vegetables

Carefully balanced sweetness and saltiness to create a flavor that enhances the natural umami of vegetables.

3. Easy to Use as a Side Dish

Does not become too strong even when pickled for a long time, making it a product that can be easily incorporated as a daily side dish.

How to Use

1. Cut your favorite vegetables.

2. Place in a container and pour this product over them.

3. Store in the refrigerator.

- Ready to eat overnight. - Guideline: 100ml of this product per 100g of vegetables. - Make ahead for up to 1 week.

Product Overview

Product Name: Pickles Black Vinegar, Contents: 300ml, Price: 648 yen (tax included)

Release Date: July 2026, Storage Method: Store at room temperature, avoiding direct sunlight and high temperatures (refrigerate after opening).

Ingredients: Rice black vinegar, raw sugar, salt, black pepper, tarragon.

Allergens: None.

Sales Locations: Tsubohata Black Vinegar Garden SHOP & RESTAURANT, KurozuFarm CAFE AND MARKET

Sakamoto Jozo Official Online Shop

Color differences in Tsubohata black vinegar based on the years of aging by the craftsmen.

About Sakamoto's Kurozu

Sakamoto's Kurozu is brewed through the stages of saccharification, lactic acid fermentation, alcohol fermentation, and acetic acid fermentation.

General rice vinegar is first saccharified using rice koji and saccharifying enzymes to make sake by adding yeast. Then, acetic acid bacteria are added to the sake to make vinegar. However, Sakamoto's Kurozu is a rare method in the world where fermentation and aging proceed within a single pot using the power of microorganisms that inhabit the pot, without adding any microorganisms.

Furthermore, it was in 1975 that Sakamoto Jozo first named it "Kurozu" (black vinegar).

It was named after the characteristic of pot-brewed vinegar, which is darker in color than general vinegar and becomes darker the more it is aged in the pot.

<Sakamoto Jozo Co., Ltd. Company Profile>

Founded: Late Edo Period / Established: March 16, 1977 (Showa 52) / Location: (Head Office) 21-15 Kaminosonochō, Kagoshima City (Tsubohata/Factory) Fukuyama, Fukuyama-chō, Kirishima City, Kagoshima Prefecture / President: Akihiro Sakamoto / Capital: 120 million yen / Business Activities: Manufacturing and sales of black vinegar such as "Sakamoto no Kurozu" and "Tenju Ringo Kurozu"./

URL: https://www.kurozu.co.jp/

Contact Information

For press inquiries:

Sakamoto Jozo Co., Ltd. General Affairs Department Shuhei Nishi

TEL: 099-258-1777

Email: [email protected]

Regarding product handling:

Sakamoto Jozo Co., Ltd.

TEL: 099-258-1777

Email: [email protected]