How Japanese black vinegar is made using a 3-year aging method

Kurozu is Japanese black vinegar made using a 200-year-old technique of naturally fermenting ingredients outdoors in giant clay pots. It takes at least a year until it’s complete, with some of the best batches aging from three to five years. Sakamoto Kurozu, Inc. is one of eight vinegar makers that haven’t changed the process. For more information visit http://www.kurozu.co.jp/eng/rekishi.html, and to purchase a bottle visit http://www.tsubobatake.jp/shop/item/sakamotonokurozu/.