If you have been searching for japanese black vinegar in Singapore, we are pretty sure you must have known the benefits of kurozu. However, have you ever been curious how kurozu is made?


Brown rice, Koji and water from the Kakuida stream are placed into handcrafted ceramic (Aman) jars and placed outdoors in neat rows to bask in the sunlight.

Yeast Fermentation

(0 to 2nd month) The koji decomposes the starch in the brown rice to generate glucose. The glucose is then converted into alcohol through fermentation by the yeast.

Acetic Fermentation

(2nd month – 6th month) At the second stage of fermentation, the acetic acid bacteria converts the alcohol into acetic acid, a principal component of kurozu.


(6th month – 3 years) During the extended aging period, the appearance of the kurozu gradually changed to a light brown colour. The flavor is mellowed down and it gains a distinct aroma.