Following the KUROZU boom, many imitation products have appeared on the market but the only authentic KUROZU that uses the tsubo-dzukuri (jar-making) method is in Fukuyama Town of Kirishima, Kagoshima.

This picture shows the KUROZU producing tsubo-batake (field of jars) that you can see in Fukuyama Town of Kirishima. Normally, vinegar is produced in factories with artificial room temperature and humidity management but KUROZU is produced outdoors in rows of jars that take advantage of the natural environment. This natural production method passed down for over 200 years in Fukuyama Town is said to be unique throughout the world. Of course, KUROZU can not be produced by simply leaving it outdoors. Sun, moon, wind, rain, snow...in the midst of such varied natural weather conditions, only the presence of a superior master brewer makes production of KUROZU possible.

We will introduce two facilities that are representative of Kagoshima's KUROZU. At these facilities, a master brewer is available to give guidance during a visit. There are various tastings of fruit-based KUROZU drinks that also make great souvenirs! Lunch is also possible. Please enjoy healthy KUROZU.