Sakamoto Kurozu Tsubobatake Information Center & Restaurant

A great number of porcelain pots arranged in lines on the southern slope overlooking Kinko Bay in Fukuyama-cho, south of Kirishima City. The black vinegar making industry has developed in Fukuyama-cho because of its mild climate, moderate seasonal temperature changes, groundwater quality, accessibility of Satsuma porcelain pots for fermentation and quality rice which is the raw material for black vinegar.

This process of black vinegar production continuing from the Edo period is very unique round the world. Steamed rice, rice bran, and groundwater are collected in a pot, and then fermented outdoors for at least 6 months, followed by at least 6 months of aging. Depending on the producer, the vinegar is aged for another one to four years, giving it a unique aroma and a mildly acidic flavor. It is difficult to produce black vinegar in other regions as the microorganisms that live in the pots are supposed to be the key and the pots are carefully checked by brewing engineers every day. It is rich in acetic acid, amino acids, and peptide organic acids, and is now becoming trendy as a health food.

Sakamoto vinegar brewery has a restaurant where visitors can enjoy healthy dishes with black vinegar and an information center to learn about the production and history.