Moromi vinegar, made in Okinawa which is the place with longest life expectancy in the world, based on Awamori, inherited from 500 years brewing history, uses black koji mold for boosting its fermentation. It also creates fermented beverage with abundant natural citric acid and amino acids.

Kurozu, which has been keeping the same production system for more than 200 years in Fukuyama-town, Kagoshima, Japan, is ripened in special jar called Aman-Jar for 1 year, is getting famous as a healthy brown vinegar. They cannot be produced in huge quantity because production process completely depends on nature condition and it is unchanged since olden times.

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