In Kirishima City, Kagoshima Prefecture, the special black vinegar is made by the traditional manufacturing method that has continued since the Edo period, and the spring preparation work began on the 1st.
Black vinegar, a specialty of Fukuyama-cho in Kirishima City, is made by a method that takes advantage of the warm climate and abundant groundwater to ferment and mature in a pot placed outdoors from the Edo period more than 200 years ago. I will.
A brewing company with 52,000 pots in Fukuyama-cho prepares every spring and autumn, and the work started on the 1st.
In the acupuncture points where the acupoints were lined up in an orderly manner, craftsmen put koji, steamed rice, and groundwater into the acupoints about 60 cm high.
Then, a veteran craftsman sprinkled the dried Jiuqu evenly to cover the surface so that germs would not get inside.
It will take more than a year to ship, and during that time, the work of checking the progress of fermentation and aging in the acupuncture points will continue.
Toshiya Takahashi, a brewing engineer at Sakamoto Brewery, said, "I would like to work to make people who drink black vinegar brighter in the dark in the corona. I hope people who drink the traditional method will feel it." It was.
Spring preparation work will continue until the end of June.