Just as with Sake, a good vinegar depends on high quality ingredients, craftmanship and a perfect environment. Kakuida brewery uses premium brown rice, natural spring water, locally produces koji yeast and carefully selected earthenware pots to naturally ferment their vinegars for a minimum of three years(!) in Kagoshima’s perfectly suited nature. Each vessel requires technical skills, experience, and specific knowledge, which result in premium quality vinegar, unmatched by factory produces products.
Kakuida owns and ferments some 20.000 jar on various fields in the area. This does, however, not mean they mass produce. All of their vinegars are fermented for a minimum of three years (regular vinegars ferment for 6 months to 1 year), and their oldest even up to 15 years!
The longer vinegar ferments, the darker its’ color and the healthier amino acids it contains. During this time the vinegar is aged naturally, outside in the Kagoshima sun, inside carefully selected special-made earthenware pots.
The craftsmen inspect each pot every single day to confirm the fermentation is processing perfectly. Timewise they could never compete with big, automated factories, but their priority lies with sticking to their traditional production methods for the most delicious, valuable vinegars.
KAKUIDA'S KEY INGREDIENTS:
Using top quality brown rice full of healthy amino acids and strong umami.
Using local, soft, natural Fukuyama town spring water for a mellow taste.
Using the best organic yeast “koji”, procured by Mr. Akaike, who is Fukuyama's oldest black vinegar craftsman and whose family has been involved in black vinegar production since his grandfather's generation.
HISTORY
The origin of vinegar dates back about 7000 year, whereas black vinegar was only discovered during the Edo period (1603-1868). Recently, vinegar is regaining popularity for its long list of health benefits, and businesses all over the world are producing it. However, only few have the dedication and traditional skills and knowledge that Kagoshima-based “Kakuida” brewery has.
The founder of Kakuida was looking for a way to keep himself, reaching his 50s, his family and employees as healthy as possible. After much research he discovered the health benefits and deliciousness of Japanese, matured black vinegar, and he decided to share this with the rest of the world.
HEALTH BENEFITS
Research performed in collaboration with Kagoshima University, Tsukuba University, Kansai University and various research institutes of pharmaceutical companies suggest that Kakuida’s black vinegar can:
・Remove active oxygen that causes lifestyle-related diseases, while increasing antioxidants in the body
・Slow down the rise in blood glucose level after meals, and so this more effectively than regular vinegar
・Help maintain a healthy blood sugar level, blood pressure and can support lowering cholesterol.
Compared to regular rice vinegars black vinegar contains 55% more “pure” D amino, also referred to as cosmetological amino acids, which aid the moisturizing function of the skin. This also gives them their complex, delicious flavor.
