Kurozu (Black Vinegar)
Kurozu, which has been keeping the same production system for more than 200 years in Fukuyama-town, Kagoshima, Japan, is ripened in special jar called Aman-Jar for 1 year, is getting famous as a healthy brown vinegar. They cannot be produced in huge quantity because production process completely depends on climate conditions and the special available brewing jars are limited.  

The Jar Field
Many people just imagine that Kurozu is produced in glittering metal tank at modern factory, but actually that kind of artificial factory doesn't exist here. Instead of that, you can see a thousand of jars here. Thats why everybody who lives around here calls this place the "Jar Field". At first, we just thought it would be a kind of sightseeing point and they have another factory somewhere, but actually Kurozu in Fukuyama-town is only produced at this place. In other word, this jar can only produce Kurozu.

There is Jar Field on the "rich-sunlight" slope, where you can see Sakurajima which emit slight smoke and Kinko-Bay which is very peaceful and likes a lake. This rich sunlight can cover any place in the Jar Field. A thousand of black or brown jars in order are really an impressive scene. Once you get into the Jar Field, you can smell a unique fragrance and see the black-glittering jars against sunlight. Workmen says, "It is same as farming crops".

Workmen makes Kurozu preparation in spring and winter seasons. They steam brown rice and put it with rice malt and pump water from mountain into the Aman Jars. After that, they powder rice malt to the Aman Jars, just like covering on the top. These are all the ingredients.

Amazing Fermentation Process
Rice is "saccharized" as the first process. This time, microbe called "malted fungus" is working. Consequently "alcohol fermentation" as the second process, the one called "yeast" is working. After that, Kurozu is completed through "acetic acid fermentation" as the third process by acetic acid. It is said that their method of production, three processes are developing naturally in the same jar, is very unique in the nature.

 
It takes only 1 week for preparation, after that, it takes half a year for fermentation, another half year for ripening. During this time, the jar receives the rich sunlight only, instead of artificial power such as electricity or gas. According to vinegar authority, it is really unbelievable that vinegar can be produced with such method. In the Aman jar, miraculous fermentation process is developing. This is really strange circumstance that anaerobic bacillus (which can't live with the oxygen) can coexistent with aerobic bacillus (which can't live without oxygen) in the same jar.
Actually the reason of this strange circumstance has not been clarified officially, but it is believed that each bacillus lives in different nano-hall and they come out in proper time to work.
This method which is being kept with the traditional technique for about 200 years leaves us many mysteries which we can't explain with the current scientific & common senses.

Honey Vinegar
Honey, highly valued, is mentioned in the Sumerian and Babylonian cuneiform writings, the Vedas, the ancient Egypt writings and many places in the Old Testament. There are more than 180 natural elements found inside, including fructose, glucose, vitamins, minerals and various enzymes which can be directly absorbed by our bodies. It is 30% sweeter than granulated sugar but 30% lower in calorie. Acts as an antibacterial and antifungal agent and helps disinfect and speeds up the healing process in wounds, scrapes and burns, definitely, honey is an excellent natural health product.

Spreading in various cultures, honey vinegar is a wonderful drink with various effective power. It lowers the bad cholesterol level, improves the high blood pressure, releases the joint pain and fatigue, prevents flu, enhances vitality and promotes skin beauty. The scientific study in the California University shows that it can lower the cholesterol level and blood pressure.

To get an excellent quality, the traditional long time brewed vinegar should be used instead of the chemical or synthetic one.

Garlic Vinegar has been widely spread in different countries and culture due to its miraculous functions. It effectively helps in improving blood circulation, metabolism, blood sugar level, blood pressure, high cholesterol, fatigue, shoulder & joint pain, immune system, constipation, antioxidant, beauty care, anti-aging and fat burning. In order to get a good one, long time naturally brewed brown rice vinegar instead of synthetic vinegar should be used.

Specialized in health product,  Japan LSJ brings you the health oriented Garlic Kurozu (Black Vinegar) which consists of 10 times concentrated Kagoshima kurozu powder together with other ingredients such as garlic oil and soybean lecithin. It effectively improves blood circulation and pressure, regulates blood sugar level, lowers LDL, enhances metabolism and eliminates fatigue.