Kagoshima’s dark vinegar, a fermented treasure from Japan

The video discusses the traditional craftsmanship of making black vinegar, a process over 100 years old. It involves natural fermentation using rice malt, steamed rice, groundwater, and solar energy. The video explains the arrangement of jars in fields and the health benefits of black vinegar, which is used in pharmacies. The craftsman shares his passion for the job and the enjoyment he finds in nurturing the vinegar-making process.

What are the main ingredients used in the traditional method of making black vinegar?

• Oats, millet, and rainwater

• Rice malt, steamed rice, and groundwater

• Wheat, barley, and spring water

• Corn, soybeans, and tap water

How long does the natural fermentation process for black vinegar take?

• Three months

• Six months

• Two years

• One year

What is the total number of jars used in the black vinegar fermentation process?

• 100,000 jars

• 52,000 jars

• 25,000 jars

• 10,000 jars

What is one of the health benefits of consuming black vinegar?

• Improves eyesight

• Strengthens bones

• Keeps you healthy

• Enhances memory

What aspect of his job does the craftsman find most enjoyable?

• The financial rewards

• The nurturing process

• The travel opportunities

• The fame and recognition