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Kinwashi Tour Japan Thread
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Kagoshima’s Specialty, “Black Vinegarâ€Â� of Fukuyama-cho
Another place to see a picturesque view of Sakurajima is Fukuyama-cho in Kirishima City where it is famous for producing “black vinegar.â€Â� In this town, field of black pots are seen everywhere; on the mountain slope and by the road. On a sunny day, the view of Sakurajima from these fields are so beautiful that it is even chosen as one of “Japanese Scenery to Preserve to the Twenty-first Century.â€Â�
The warm climate and the sunlight in this area facing Kinko Bay, the moderate humidity and natural spring water. Black vinegar is a precious product that can only be produced in this small town of two square kilometers. This branded black vinegar of Fukuyama is known nationwide, and buses arrive in this small town every day with tourists to get the signature product.
What exactly is this black vinegar?
Black vinegar is a high quality vinegar prepared using a big black Satsuma ware bottle called “Aman-tsubo.â€Â� Compared to normal vinegar, black vinegar is rich in taste with full of nutrition including amino acid. Other than being used as seasoning, black vinegar is taken as a healthy drink when mixed with water. Also, black vinegar increases metabolism and helps blood circulation, so it is expected to have positive effects to relieve hardened arteries and high blood pressure.Brown rice is used as an ingredient, and the vinegar is made by simply adding water and malt to it. Black vinegar is prepared by the brewer in a aman-tsubo, and is slowly aged over two years on the slope of the mountain facing Kinko Bay. During the aging process, the black vinegar remains untouched, and the fermentation process is all done naturally. Black vinegar aged over a year to three years slowly matures and change its colors from light yellow to deep amber in the bottle, and gradually develop its rich, sour yet mild taste. It is truly the blessing from the nature. Black vinegar can only be made in this way, using no machinery nor additives.
The history of black vinegar dates back to the late Edo period, which is said to be brought by a Chinese who arrived in Kirishima about 200 years ago. The production became active in Fukuyama for several reasons; warm climate located behind Kinko Bay surrounded by mountains, good quality of the spring water, and procurement of high quality rice being an important transportation spot since the time of Satsuma clan.
There were more than 20 breweries was in town during the height of production, but currently reduced to seven that keeps the old traditional process. The breweries make black vinegar in the same way, but compete against each other in its original taste and flavor by changing the length of aging process. As most of the breweries are opened to visitors to observe the preparation process and try tasting the vinegar, it would be interesting to drop by and compare the taste of each breweries if you have a chance to come to this area. These days, new restaurants are in town with special dishes using black vinegar, locally produced vegetables and Kagoshima kurobuta (black berkshire), which is worthwhile trying too.
Source: Travel Vision
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What so good and so special about this Black Vinegar from Kagoshima?
Singaporean know not really, they will say ,aiyah no big deal, my (bak- cho- mee) also got black vinegar?.
see... let the Taiwanese share with you,
Only here not much people know about this.
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Use the kumquat of Kagoshima Prefecture as "Zu black Sakamoto" pot making pure rice vinegar, I finished delicious brown sugar. Stewed slowly ticking, taste of one handmade one.
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It is a product of crab crackers to come in and have a baked carefully to suit the "Zu black Sakamoto". Please enjoy the mellow acidity of black vinegar and rich taste of the crab.
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It is a pickle rich natural taste which I marinated in the mash of not black radish dried cold. What you can mash because it is pot making Zu black. Is a treasure trove of amino acids and peptides. Because I do not use it at all additives, please have it in peace.
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It is a vinegar pop rich flavor with the "Zu black Sakamoto" pot making pure black rice vinegar. In addition to the yuzu juice natural while leaving a unique fragrance of "Zu black Sakamoto", was issued a mellow taste in your soup brewed soy sauce, and kelp,.
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Made with high-quality domestic and kelp "Zu black Sakamoto" pot making pure rice black vinegar is vinegar kelp and soft rich flavor.
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So many So many what to buy.
Dun worry below this you can buy no regret.
It is a refreshing hard candy combination of apple paste and "Zu black Sakamoto" pot making pure rice vinegar, plus the oligosaccharide. Health maintenance, of course, the attendant of the journey, it is recommended when the drive, you want to feel refreshed.
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This is the candy that the main raw material malt syrup which I made with old-fashioned recipe, I made by adding such as "Zu black Sakamoto" brown sugar, pot making pure black rice vinegar.
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The balanced combination galactooligosaccharide, the apple juice to the base, I finished a delicious "Zu black Sakamoto" pot making pure black rice vinegar. Is a food for specified health use.
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Raw materials of Zu black only three (rice koji) and groundwater yeast rice, steamed rice. The malted rice, I use the same as soy sauce and miso "yellow koji (Kikoji)" on.
Preparation of Zu black is done two years fall season (September to around October) and spring (April to around June). In the pot, put the raw material koji, steamed rice, in the order of underground water and mix and cover with swing koji on the water at the end. Work of this swing koji, have been made one one of the hands of a skilled craftsman.
In koji dried to float in water, it is referred to as the "old malt I (un)" also. I gain a lot (called spores) small grain malt compared with koji is mixed.
I am using the underground water of Aira caldera.This water is said to be famous water as "water around (around)", it was presented to Satsuma feudal lord in the Edo period.
I use the rice (which was cut 3% brown rice) Hazuki 3 minutes.
Koji is made mix to sow the seeds of rice koji to Hazuki 3 minutes.
In pot one, Zu is black manufacturing method saccharification, fermentation alcohol, acetic acid fermentation to proceed naturally, unparalleled in the world. Why do things like this would happen, the part that has not been elucidated academic still are many.
I do charged in vases arranged in Noten.Microorganisms that are essential to make the black Zu has settled on the inner wall of the vase. Satsuma porcelain vase that has been used since the Edo period, are used to stocking up even now.
- Kojic swing down over the water surface uniformly.
- Preparation takes place two years season of spring and autumn.
From the charged immediately after I make a malted rice glucose is decomposed starch steamed rice.
- I'm puffy swing koji stretched mycelia.
Glucose is turned into alcohol by the action of yeast. This fermentation process goes in parallel with the saccharification, it takes approximately 1-2 months from the feed.
Pretend koji sank in the liquid nature and alcohol is possible, by the action of acetic acid bacteria, alcohol will change to (Saku's) acetic acid, the main component of vinegar. This fermentation takes about six months from the charged
- Acetic acid fermentation will advance acetic acid bacteria is spread on the surface of the liquid.
- Every day, to see their children, craftsmen will patrol the pot one by one.
After the pot received, and aged in the pot about three years - half a year further.Aroma and unique flavor of Zu black, born in this ripening period.
- It is coloring little by little by the aging, and Zu black.
- liquid color will become darker by aging period is longer.
- To encourage the ripening of Zu black, agitate the black without a branch of bamboo. This is the traditional way that this work continue in the Edo era.
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Raw materials of Zu black only three (rice koji) and groundwater yeast rice, steamed rice. The malted rice, I use the same as soy sauce and miso "yellow koji (Kikoji)" on.
Preparation of Zu black is done two years fall season (September to around October) and spring (April to around June). In the pot, put the raw material koji, steamed rice, in the order of underground water and mix and cover with swing koji on the water at the end. Work of this swing koji, have been made one one of the hands of a skilled craftsman.
In koji dried to float in water, it is referred to as the "old malt I (un)" also. I gain a lot (called spores) small grain malt compared with koji is mixed.
I am using the underground water of Aira caldera.This water is said to be famous water as "water around (around)", it was presented to Satsuma feudal lord in the Edo period.
I use the rice (which was cut 3% brown rice) Hazuki 3 minutes.
Koji is made mix to sow the seeds of rice koji to Hazuki 3 minutes.
In pot one, Zu is black manufacturing method saccharification, fermentation alcohol, acetic acid fermentation to proceed naturally, unparalleled in the world. Why do things like this would happen, the part that has not been elucidated academic still are many.
I do charged in vases arranged in Noten.Microorganisms that are essential to make the black Zu has settled on the inner wall of the vase. Satsuma porcelain vase that has been used since the Edo period, are used to stocking up even now.
- Kojic swing down over the water surface uniformly.
- Preparation takes place two years season of spring and autumn.
From the charged immediately after I make a malted rice glucose is decomposed starch steamed rice.
- I'm puffy swing koji stretched mycelia.
Glucose is turned into alcohol by the action of yeast. This fermentation process goes in parallel with the saccharification, it takes approximately 1-2 months from the feed.
Pretend koji sank in the liquid nature and alcohol is possible, by the action of acetic acid bacteria, alcohol will change to (Saku's) acetic acid, the main component of vinegar. This fermentation takes about six months from the charged
- Acetic acid fermentation will advance acetic acid bacteria is spread on the surface of the liquid.
- Every day, to see their children, craftsmen will patrol the pot one by one.
After the pot received, and aged in the pot about three years - half a year further.Aroma and unique flavor of Zu black, born in this ripening period.
- It is coloring little by little by the aging, and Zu black.
- liquid color will become darker by aging period is longer.
- To encourage the ripening of Zu black, agitate the black without a branch of bamboo. This is the traditional way that this work continue in the Edo era.
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1800s, pot vinegar making began at the Fukuyama district of Satsuma clan in the late Edo period. For the origin of the vase vinegar, there is a background geographical and historical some.
Fukuyama region, is a region very mild climate for is surrounded by hills on three sides, it is located in a south-facing slope. Average temperature of the year is warmer than the Kagoshima and 18.7 ℃, moderate humidity because it is maintained, it is an environment where microorganisms build the vinegar is likely to be activity.
In the transportation hub of the Satsuma clan era originally, rice tax delivery to the clan will be integrated in the land, Fukuyama region, was transported to the Kagoshima area by boat from Fukuyama harbor. In other words, it means the U.S. as a raw material, if those are rich in Fukuyama.
In the Aira caldera wall made in about 25,000 years ago, the rich spring water that comes out of this hillside, called "water around" Satsuma age, hills surrounding the three sides of Fukuyama region, the water in the clan's most It was intended as origami.
In the tea masters learned about the tea ceremony Sen no Rikyu, Satsuma lord Shimazu Yoshihiro, had a deep interest in pottery. When around 1600, Yoshihiro public was taking the field in Korea together with Toyotomi Hideyoshi, and came back with someone in tow potter us of Korea. Then they started firing the Satsuma porcelain while receiving treatment as a samurai, for generations we have been inherited the technology. In Fukuyama harbor at that time, was a transportation hub, it was a situation where Satsuma porcelain vases that can not miss the pot vinegar making is easy to come by.
Against this background, the excellent quality reputation with pot vinegar making begins at the Fukuyama, pot vinegar brewery many were built in the blink of an eye, the land of Fukuyama and 24 hotels of the breweries in the golden period I was side-by-side on hotels.
Early Showa from Taisho era, synthetic vinegar can do synthesized from petroleum is now manufactured, and to be pushed to inexpensive synthetic vinegar, vinegar pot has started to show decline. In addition, because to add insult to injury to it, World War II took place in the 1940s, control of the rice is done, availability of rice raw material I have cut off.
Was forced to change of employment or going out of business one after another brewery also had lined the Fukuyama each place. Only Sakamoto sea storehouse Sakamoto brewing, has continued to protect the technology of pot vinegar making by changing the potato from the U.S. raw materials and even in times of hardship such.
However, it is not go against the wave of the day still, Sakamoto sea Kura decided to close down the pot vinegar making cash on their own, we decided to make walked another way to Sakamoto Akio son.
1960s, harmful food becomes a problem in the world, the boom of natural food quest occurred wound. Synthetic vinegar along with it, is made ​​from petroleum is also to be shunned from the people, pot vinegar began to be focused again.
On the other hand, Akio Sakamoto, who graduated from Kyushu University School of Medicine Department of Medicine, has opened a pharmacy adjacent to the National Kagoshima hospital back to Kagoshima local.
Where are arranged in pharmacy vases vinegar father had made, I recommend drinking in hospital patients, voice that had the effect, such as chronic hepatitis and frozen shoulder, a disease that did not heal until now is now asked many, Sakamoto Akio I was supposed to notice the potency of pot vinegar.
So where to Okura professor of Kyushu University Faculty of Pharmacy and pharmaceutical analysis study was classmate of college, was for analysis of the vase vinegar, Sakamoto Akio, surprising result amino acids and peptides of a wide variety contains the word There are reported, it has resumed making pot vinegar in earnest.
And in 1975, that Akio Sakamoto was named "Zu black (black vinegar)" and the name of this pot vinegar will be the beginning of black vinegar the current boom. After this, we actively collaborating with universities and other public institutions and a number of you about Zu black, Sakamoto brewing are reporting research results from various medical and pharmaceutical, agronomic point of view.
Even led to the modern, Sakamoto brewing has continued to defend stubbornly traditional manufacturing method of Zu black, in today's environment protection is advocated, it has attracted attention as a Slow Food friendly environment. -
And "Zu black", "mash end Zu black" Born in the manufacturing process of Zu black.
Useful component is included in many either, I attract attention as a health material.
About the advantages of "mash end Zu black" and "Zu black", I will briefly introduce.
Various microorganisms, such as Aspergillus, lactic acid bacteria, yeast, acetic acid bacteria has been intricately involved in the fermentation of "Zu black".Such as amino acids, peptides and organic acids produced in fermentation variety is, has created a unique deep flavor and Zu black. Phenomenon mysterious liquid is gradually turns red and yellow with increasing overlap aging, is not be fully elucidate the whole picture yet.
It is not possible to "mash end Zu black", the fermentation of the rice-derived insoluble in water that is produced in the fermentation process of Zu black, take only several hundred grams of pot one. Fiber quality as well contains a lot, with a treasure trove of amino acids and peptides, we are attracting attention as health material in recent years.
Zu-black Sakamoto
Satsuma and Zu black Sakamoto
natural life Zu black Sakamoto
Zu black organic rice Sakamoto
etc. black apple vinegar natural life-
· C end of the Zu black Sakamoto
and calcium Zu black Sakamoto
ginkgo leaf and Zu black Sakamoto
Goya Zu black Sakamoto
black vinegar red yeast of Sakamoto
black vinegar C capsules Sakamoto
, Reoron P etc.
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So now you know (bak-cho-mee) the Black Vinegar inside that bowl of noodle here
They are not the same as from Japan Kagoshima Black Vinegar.
So remember when you are there, feel free to come and see.
Kin, told you about this.
- Climate of Fukuyama Grow Zu black.
Here in Fukuyama (Kirishima Fukuyama town), Zu black Sakamoto is built in the unique manufacturing method unparalleled in the world. It is not an exaggeration to say the land of Fukuyama is, made ​​it possible to create Zu black.
Reason for this is three major.
Warmth one. Average temperature of the year 18.7 ℃. Fukuyama hills of south-facing almost no plains. It is located at the far end of Kagoshima Bay, is surrounded by mountains on three sides. It is a warm place throughout the year for that. In addition, the process of making the thing that was rooted in climate Zu black, where the building is neither factory nor storehouse, is "pot field". Of a "field" is called so from sight lined pot and make things that take place in Noten as farm work and Zu black. Pot field that can result in exposure to herself temperature just right for fermentation, solar energy, micro-organisms that are settled in the pot not miss it made ​​it Zu black. Zu black Sakamoto is from being built is nurtured environment of Fukuyama and warm climate.
The second reason is a good quality groundwater. Kagoshima has the Aira caldera, it is where the delicious water comes out of the Shirasu plateau.Fukuyama was the place famous for its famous water even in Kagoshima for a long time. On the mountainside behind the pot field, there is a (aka "circumference (around) Castle") Castle of old "Nitao Castle", water that comes from this land was called "water around". It is delicious water enough to say that it had been presented to the lord of Satsuma feudal lord Shimadzu. Water is abundant, the pot field, tap underground water drawn will carry here and there. I come out is where the "water around" also twist.
- I teach in the famous water that had been presented to the lord.
- vases harvest is over, wait for the next charge.
The third is the presence of harbor. Structure has not taken root in front of the black also two hundred years as a local industry Fukuyama, but the town flourished as a commercial port originally. It was a port city one of the best among the Kagoshima.Structure is one that began with a pot of Satsuma porcelain Zu black, but simply because it was commercial port, I was able to get easily the pot is indispensable to build Zu black. The Satsuma clan era, distributing center of the rice tax delivery to the clan it was a port of Fukuyama.
Rice and raw material of Satsuma porcelain vases gathered It was a commercial port, but because. And high-quality groundwater and optimal mild climate to make Zu black.Not black to overlap a number of conditions, I was born in this Fukuyama.
-
So now you know (bak-cho-mee) the Black Vinegar inside that bowl of noodle here
They are not the same as from Japan Kagoshima Black Vinegar.
So remember when you are there, feel free to come and see.
Kin, told you about this.
- Climate of Fukuyama Grow Zu black.
Here in Fukuyama (Kirishima Fukuyama town), Zu black Sakamoto is built in the unique manufacturing method unparalleled in the world. It is not an exaggeration to say the land of Fukuyama is, made ​​it possible to create Zu black.
Reason for this is three major.
Warmth one. Average temperature of the year 18.7 ℃. Fukuyama hills of south-facing almost no plains. It is located at the far end of Kagoshima Bay, is surrounded by mountains on three sides. It is a warm place throughout the year for that. In addition, the process of making the thing that was rooted in climate Zu black, where the building is neither factory nor storehouse, is "pot field". Of a "field" is called so from sight lined pot and make things that take place in Noten as farm work and Zu black. Pot field that can result in exposure to herself temperature just right for fermentation, solar energy, micro-organisms that are settled in the pot not miss it made ​​it Zu black. Zu black Sakamoto is from being built is nurtured environment of Fukuyama and warm climate.The second reason is a good quality groundwater. Kagoshima has the Aira caldera, it is where the delicious water comes out of the Shirasu plateau.Fukuyama was the place famous for its famous water even in Kagoshima for a long time. On the mountainside behind the pot field, there is a (aka "circumference (around) Castle") Castle of old "Nitao Castle", water that comes from this land was called "water around". It is delicious water enough to say that it had been presented to the lord of Satsuma feudal lord Shimadzu. Water is abundant, the pot field, tap underground water drawn will carry here and there. I come out is where the "water around" also twist.
- I teach in the famous water that had been presented to the lord.
- vases harvest is over, wait for the next charge.
The third is the presence of harbor. Structure has not taken root in front of the black also two hundred years as a local industry Fukuyama, but the town flourished as a commercial port originally. It was a port city one of the best among the Kagoshima.Structure is one that began with a pot of Satsuma porcelain Zu black, but simply because it was commercial port, I was able to get easily the pot is indispensable to build Zu black. The Satsuma clan era, distributing center of the rice tax delivery to the clan it was a port of Fukuyama.
Rice and raw material of Satsuma porcelain vases gathered It was a commercial port, but because. And high-quality groundwater and optimal mild climate to make Zu black.Not black to overlap a number of conditions, I was born in this Fukuyama. -
source
Clean, Sweet, Mellow and totally healthy. Kagoshima Black Vinegar, Calcium and Vitamin C
High absorption calcium and vitamin C are blended with Kagoshima Black Vinegar to create a delicious and healthy drink with a sweet, mellow acerola flavor.Renowned Kagoshima black vinegar, Unical’s shellfish calcium combined with shark extract creates the perfect high calcium absorption drink. Acerola and cranberry are added for vitamin C to produce a clean, sweet, healthy drink. This combination considerably reduces the scent of vinegar to a mild sweet fruity scent. It can be taken three to four times daily.
496mg of natural Kagoshima black vinegar per 60ml.
Calcium absorption rate 1.37 times milk
vitamin C 33mg per 60mlNutritional Ingredients per 60mlEnergy
Protein
Fat
Carbohydrate
Sodium
Calcium
Vitamin C95.1Kcal
0g
0g
31.5g
0g
140mg
33mgBlack Vinegar
Acerola Juice
Cranberry Juice496mg
381mg
278mgContainsFructose Grape Sugar and/or sugar
Erythritol
Trehalose
Black Vinegar
Acerola Juice
Cranberry Juice
Shark Fin Extract
Ferment Lactic Acid Calcium
Citric Acid
Malic Acid
Flavoring
Red Cabbage Coloring
