Free Shipping on Orders Over $150

Kakuida

Kakuida

On the outskirts of Kirishima on the shores of Kagoshima Bay with a view toward Sakurajima volcano sit thousands of earthenware crocks within which black vinegar is percolating. This type of vinegar has been brewed in this area for over 200 years. Today the company Kakuida is brewing black vinegar using the best ingredients and traditional methods. Black Vinegar is so named because of its dark color, which is more like the color of an aged sherry vinegar than black. The wonderful color comes from two things: brown rice and the aging process. To make black vinegar, Kakuida mixes steamed organic brown rice, koji and water in large earthenware jars. These jars are then left standing outside in a field exposed to the elements. Over the course of time, the mash undergoes two kinds of fermentation (first yeast fermentation, then acetic fermentation). While the vinegar could be bottled and sold after about a year, Kakuida allows theirs to continue aging. This mellows the vinegar and gives it a rounder taste. We have selected Kakuida’s five year old vinegar, with it’s mellow yet full taste and deep caramel color.



Also in Our Producers

Horikawaya Nomura
Horikawaya Nomura

This brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.

Continue Reading →

Hanamaruki Foods
Hanamaruki Foods

Hanamaruki Foods produces the unique Liquid Shio Koji in Ohtone just outside of Tokyo.


Continue Reading →

Uneno Co., Ltd.
Uneno Co., Ltd.

Uneno supplies Rishiri Konbu from the cold, clean waters off the north shore of Hokkaido.


Continue Reading →