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Vinegar from Fukuyama-cho and Hayato-cho, Kirishima City, Kagoshima, Japan
Kurozu is a rice vinegar brewed outdoors in rows of 54 L Satsuma-ware jars. Rice koji, steamed rice and water go into each jar and dry koji is scattered on top, and then starch to sugar, sugar to alcohol and alcohol to acetic acid all happen in the same jar. It ferments for at least six months and ages for more than six months more, turning amber to black-brown.
| Rice kojiabout 3.5 kg | Yellow koji grown on rice for 3 to 4 days[gi-kurozu][matsunaga2017] |
| Steamed riceabout 6.0 kg | Brown rice or rice polished to 91 % or more[gi-kurozu][matsunaga2017] |
| Waterabout 35 L | [gi-kurozu][matsunaga2017] |
| Dried koji (furi-koji)about 0.5 kg | Koji dried indoors for some days so it carries many spores; scattered on the surface[gi-kurozu][matsunaga2017] |
| Starter | rice koji plus yeasts, lactic acid bacteria and acetic acid bacteria from the koji and the jar walls; nothing else is added |
Total time across the recorded steps: 12 months
What changes: Yellow koji mould spreads over the steamed rice
Rice is washed, steamed and cooled and seeded with yellow koji spores. Part of the koji is dried for some days so it is rich in spores [gi-kurozu]. Output: rice koji, and dried furi-koji for the surface.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kurozu is a rice vinegar brewed outdoors in rows of 54 L Satsuma-ware jars. Rice koji, steamed rice and water go into each jar and dry koji is scattered on top, and then starch to sugar, sugar to alcohol and alcohol to acetic acid all happen in the same jar. It ferments for at least six months and ages for more than six months more, turning amber to black-brown. Made in 6 steps over 12 months. The longest step, acetic fermentation, topped up to the neck, takes at least 6 months (MAFF 2015). Aspergillus oryzae (yellow koji), replaced early by Saccharomyces sp. and Lactic acid bacteria, early, alongside the yeast do most of the fermenting.
| Main step | at least 6 monthsSet[gi-kurozu][matsunaga2017] | Acetic fermentation, topped up to the neck |
|---|---|---|
| Temperature | 18.7 °CReported[gi-kurozu] | Charge the jar: koji, steamed rice and water, then dry koji on top |
Ordinary rice vinegar is made in steps, in separate vessels. Kurozu runs saccharification, alcoholic and acetic fermentation in one outdoor jar, with no added cultures, and uses about five times as much rice per litre [gi-kurozu]. Under the JAS, black rice vinegar needs at least 180 g of rice per litre and must be browned by fermentation and ageing [jas-vinegar].
Kurozu is a grain vinegar under the JAS, which sets a minimum acidity of 4.2 % for grain vinegars [jas-vinegar].
Every number is labelled with how it is known. How this atlas is made
The GI register dates kurozu to 1805, or 1820 by another account, when Takenoshita Matsubei, a person of Fukuyama, first made it in Satsuma household food jars. Before the Second World War Fukuyama had more than 20 small makers; wartime rice controls and cheap synthetic vinegar nearly ended it [gi-kurozu]. By the early Meiji years about 35 makers were said to work over 10,000 jars [matsunaga2017]. Kagoshima certified it as a traditional food in 1991, and it became Japan GI no. 7 on 22 December 2015 [gi-kurozu].
