---
title: Kagoshima no Tsubozukuri Kurozu
slug: kagoshima-no-tsubozukuri-kurozu-cd69f
url: /detay/kagoshima-no-tsubozukuri-kurozu-cd69f
type: article
language: English
entity:
  primary: Kagoshima no Tsubozukuri Kurozu
  type: article
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
    - name: General Knowledge
      slug: genel-kultur
      url: /kategori/genel-kultur
  tags:
    - Kagoshima no Tsubozukuri
author: Nursena Şahin
created_at: 2025-10-25T06:36:25.314862+03:00
updated_at: 2025-11-27T13:43:47.282881+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/10/25/gmlXlE4PXxNdACROfsXHCa8b9zu1seRK.webp
---

# Kagoshima no Tsubozukuri Kurozu

<!-- CONTEXT: KURE Information Cards for "Kagoshima no Tsubozukuri Kurozu" -->

## KURE Information Cards

![XkMZv2sUcOKe3KZ3SMSLENoRzJr8FI3o.webp](https://cdn.t3pedia.org/media/uploads/2025/10/25/V2ek9mZfGLzaMYOzunFhT7nFAD3q6Ybb.webp)
*Kagoshima no Tsubozukuri Kurozu (Generated by Artificial Intelligence.)*

| Field | Value |
|-------|-------|
| Main Ingredient | Rice |
| Applicant | Kagoshima Traditional Jar Fermentation Vinegar Association |
| Geographical Indication Name | Kagoshima no Tsubozukuri Kurozu |
| Production Area | Kagoshima Prefecture, Kirishima City (Fukuyama-cho and Hayato-cho) |
| Class | Processed Foods |

<!-- CONTEXT: Article Content for "Kagoshima no Tsubozukuri Kurozu" -->

## Article Content

[Kagoshima no Tsubozukuri Kurozu](/en/detay/kagoshima-no-tsubozukuri-kurozu-46ea6/llms.txt) is a traditional rice vinegar with a geographical indication (GI) produced in Kagoshima Prefecture, Japan. With a history dating back to the Edo period (1600-1868), this product is made by steeping its raw material, rice, in special porcelain pots outdoors. It is named **Kurozu,** meaning "Kagoshima's black pot vinegar," because of the vinegar's amber color and its brownish-brown color upon maturation .

### **Production Process and Characteristics**

The production of Kagoshima no Tsubozukuri Kurozu begins with the preparation of highly polished rice. The rice is washed, cooked, cooled, and then dusted with yellow Aspergillus seed koji to create rice koji (malt). This rice koji, steamed rice, and water are then sequentially mixed in porcelain containers outside, and a special, highly spore-producing rice koji is sprinkled on top. The process is characterized by fermentation and maturation in open-air jars. Following preparation, the vinegar undergoes fermentation for at least six months or more, followed by a maturation phase lasting more than six months. Its rich acidity, compared to ordinary rice vinegar, stems from its abundant pyroglutamic acid and lactic acid, which contribute to its sourness.

[YouTube Video](https://www.youtube.com/watch?v=0hucG3pf_tY)
*About Kagoshima no Tsubozukuri Kurozu (地理的表示産品情報発信サイト)*

### **History and Equipment**

The traditional pot used in making kurozu has remained unchanged since ancient times. These pots were fired in Narashirogawa, one of the representative kilns of Satsuma-yaki, the traditional pottery of the Kagoshima region. When black vinegar production began in the early 1800s, this pot was already being used as a daily cooking vessel in Satsuma, ensuring that a suitable vessel for preparing and fermenting the vinegar was readily available.

### **Production Area**

The vinegar production area encompasses the Fukuyama-cho and Hayato-cho districts of Kirishima Prefecture. This region is situated on the coast of the Makinohara Plateau, overlooking Kinko Bay. Its temperate climate is characterized by the absence of northerly winds and little frost in winter. The year-round warmth and small temperature differences provide an environment for microorganisms to thrive.

<!-- CONTEXT: Academic Sources and References for "Kagoshima no Tsubozukuri Kurozu" -->

## Academic Sources and References

1. Japan Geographical Indication Center. ''Registered Geographical Indication''. Accessed 23 October 2025. https://pd.jgic.jp/en/register/entry/7.html.
2. MAFF. ''Tsubozukuri black vinegar.'' Accessed 23 October 2025. https://www.maff.go.jp/e/policies/market/dento\_syoku/menu/tubozukuri\_black\_vinegar.html.
3. 地理的表示産品情報発信サイト. " 07 Kagoshima no Tsubozukuri Kurozu." April 19, 2019. YouTube video, 2:11. Accessed 23 October 2025. https://www.youtube.com/watch?v=0hucG3pf\_tY.