🗺️ Sakamoto Black Vinegar Pot Field Information Center & Restaurant坂元のくろず「壺畑」情報館＆レストラン

Fukuyama Town, located in the southern part of Kirishima City in Kagoshima Prefecture, offers a view of a large area of black vinegar brewing pots from the southern hillside overlooking Kinko Bay. Due to the warm and stable climate, high-quality underground water, and the availability of Satsuma pottery (jars) for fermentation, as well as easily accessible rice as raw material, this area has developed into a representative region for black vinegar in Japan. The black vinegar production method, inherited from the Edo period, is unique in the world. Steamed rice, koji (mold), and underground water are placed directly into the jars and fermented outdoors for over six months, followed by an additional aging period of more than six months. Depending on the brewer, the vinegar may be aged for an additional one to four years to develop its unique aroma and rich acidity. The microbial activity within the jars is crucial, and the brewing technician must carefully inspect the process daily, making it difficult to produce black vinegar in other regions. Rich in acetic acid, amino acids, peptides, and organic acids, it has gained attention as a health food. One of the brewing factories, Sakamoto Brewing, has also opened a restaurant serving health-beneficial black vinegar dishes and an information center introducing the production methods and history of black vinegar.

You can visit the brewing factory in Kodata. Please note that there are few bus departures from Kokubu Station. You can enjoy healthy and delicious black vinegar dishes in the attached restaurant.