Black Vinegar Popular Health Drink

TOKYO - Jun 22/04 - SNS -- Black vinegar is gaining in popularity in Japan as a health tonic when consumed daily in small quantities and now accounts for 20% of Japan's vinegar market.

To help prevent improperly manufactured products from entering the market to take advantage of the healthful; image of black vinegar, Japan's Agriculture, Forestry and Fisheries Ministry has established quality and labeling standards.

Under the proposed rules, expected to be published this summer, black rice vinegar must be made from at least 180 grams of mainly brown rice per liter and black barley vinegars must be made from at least 180 grams of barley per liter. Vinegars not meeting these minimum standards cannot be labelled as black vinegar.

In a description of black vinegar, Sakamoto Brewing Company said, "Naturally ceramic pot-brewed Sakamoto Kurozu rice vinegar is made solely from rice, fermented and aged using traditional methods in ceramic pots located outdoors. It has been continuously produced in Fukuyama-cho in the northeast of Kagoshima City for approximately 200 years.

"Rice vinegar produced in Fukuyama-cho met 100% of the demand for vinegar in Kagoshima and the south of Miyazaki from the Edo period until the second world war. However, due to the government control of rice during the war, it was not easy to obtain rice. Our former president, Kaizo Sakamoto, maintained the traditional techniques of producing Sakamoto Kurozu, substituting rice for sweet potatoes as raw materials.

"Since 1965, reports of harmful food products brought about desire to eat natural foods, the qualities of natural Kurozu were reconsidered, and sales increased throughout the country. At that time, the name 'Kurozu' (black vinegar) was introduced at Sakamoto Brewing Co., Ltd., as the amber color of the rice vinegar becomes darker as it matures.

"Furthermore, research into the effects of naturally ceramic pot-brewed 'Sakamoto Kurozu' on lifestyle related diseases by university medical departments and research institutes all over Japan increased demand for Kurozu year by year, and imitation 'Kurozu' not produced in ceramic pots also appeared on the market. Nowadays, 'Kurozu ' is a common name in Japan, and many products on the market go by this name, although most of these are merely using the image of Kurozu as a selling point, and have not investigated their effects on lifestyle related diseases. The Ministry of Agriculture, Forestry and Fisheries, in response to the situation, designated 'Kurozu' natural vinegar the first 'Certified Local Food (what is called E Mark)' in Japan in 1990.

"For the last 30 years, we have continued research into the effects of naturally ceramic pot-brewed 'Sakamoto Kurozu' on lifestyle-related diseases, from medical, pharmaceutical and agricultural standpoints. Through further research and development, we aim to continue making products that are beneficial to everyone's health."