黒酢

Rows of black ceramic pots sit in the sun as rice and koji malt ferment inside. For more than a year, the enzymes will turn the mash into prized amber vinegar with only the gentlest interventions from the brewers. "Every pot turns out different faces, "We explore the centuries-old methods behind the making of Kurozu vinegar." We explore the centuries-old methods behind the making of Kurozu vinegar. "We try to listen to what the magical fungi are saying."