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.
(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.
(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.