Established over 200 years ago on the outskirts of Kirishima, Kakuida is renowned for its traditional black vinegar production. Overlooking Kagoshima Bay and Sakurajima volcano, Kakuida uses organic brown rice and traditional methods to brew their distinct vinegar. The process involves two stages of fermentation in earthenware crocks, exposed to natural elements. While a year is sufficient for fermentation, Kakuida opts for extended aging, resulting in their signature five-year-old vinegar, known for its mellow yet full taste and deep caramel color. For a deeper insight into Kakuida's process and products, you can visit The Japanese Pantry.