Traditional outdoor clay-pot (tsubozu) fermented brown-rice black vinegar aged 1-3 years; premium organic 3-year aged variants positioned for gourmet/health use.
The supplierKagoshima black-vinegar house using the traditional Kirishima tsubozu (clay-pot field fermentation) method to age brown-rice vinegar 1-3 years in outdoor jar arrays; premium and organic 3-year-aged lines.
Why it sells abroadIconic Kirishima clay-pot field fermentation; long-aged organic; strong storytelling for gourmet/health channels
Buyer's brief ✓ SOURCES VERIFIED
CertificationsOrganic (confirmed for premium SKU): Kakuida (Fukuyama-cho, Kirishima/Kagoshima) makes pot-fermented (tsubozu) brown-rice kurozu; the premium aged SKU is organic brown-rice black vinegar aged 3 years (also a 5-year). Two-century artisanal tradition; ~20,000 clay pots.
Pack formats200-360ml premium bottles; also 500ml & 720ml (confirmed at retail)
Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.
0 in your sourcing list
Compare
Loading…
Request introductions
Japonity reviews your list and makes a warm introduction to the supplier or its exporter. No account needed.