The people in these videos usually work at the same job for 30 or 40 years. It can't be just the culture. I think they are actually passionate and love their work.
you've got to know that in japan, the job you choose to start is pretty important because quitting your current job can be seen as betrayal especially if you join another competitor
Watching a person who's been perfecting their craft over the years up until close to their retirement is such a joy, the passion they demonstrate for their craft is incomparable.
I couldn't believe my ears hearing about this guy who's family has been making pottery for 15 GENERATIONS, absolutely outstanding! You have to admire such a dedication to traditional business operations. There is such a passion from the children and grandchildren (and so on) of the businesses and the locals who continue to buy from such storied establishments.
My grandmother used to make this type of vinegar in this type of pots at home. We had rice fields in our village and also brown rice. All the villagers used to come to buy at our place and it was the best vinegar ever.
Nice tradition :-) May I ask why the first brown koji added to the jar keep on the bottom while the second brown koji floots in surface of water? This puzzles me...
@@ClklomSorry to call you again. Have your grandma helped you solve the mystery of why one koji floots on top of the jar and the other stay in the bottom? Anyway I noticed the flooting koji is green, which means it created a lot of spores, and the koji in the bottom is slight yellow, before start produce spores. Maybe this is the explanation.
@@elietedarce1266 I really don't know as I was very young to notice. But I know that she used to roast the rice and the put inside the pot and also some hot pellet stones. She used to remove the thick floots on the top.
Only double the price of mass produced vinegar? That's actually exceedingly good value for the time and effort that comparatively goes into making this.
Kurozu is probably the most consumed vinegar in Japan. We all know the "authentic" ones are from Kagoshima, but there are countless brands around (Mizkan being the most ubiquitous.) It's kinda staple in the modern Japanese diet rather like a healthy drink than a condiment (think apple cider vinegar.)
I had heard about this vinegar mostly from health references rather than from gourmet ones. In Italy to prove you made authentic Traditional Balsamic Vinegar they have to have a third party analysis of the polyphenols and other bioactive compounds from the variety of barrels used. There is a difficult distinction when you move from natural vitamins/pharmaceuticals into the food arena as we are often obsessed with calories and basic Nutrition facts we don't make the rigurious distinction or even think about the other compounds found in ''Authentic ones'' versus industrial ones. Perhaps because this one is a health drink they have some additional testing involved?
I stand respectfully and with mouth open while seeing that high degree of compassion and dedication for this traditional process. (Almost) unbelievable.
So many of these videos are about Japanese craftsmen. Everything from Vinegar to Bonsai scissors to fruit and Swords....the Japanese are singularly minded and dedicated to craft and perfection. Its amazing.
This is so cool to see! Back in 2016, I helped out as a temp with the president of Sakamoto Kurozu selling these at a food fair in a Japanese supermarket in San Jose California. It’s some top tier vinegar for sure, I am trying to get my hands on some again since I don’t know if it’s available anymore. 😅
You don't pay just for the product - you also pay for the value of their life, their dedication, their loyalty to their family & ancestry. In an age where people throw away dignity & values for money - these traditional families protect their dignity over money. That is to be valued.
I really love the fact that some people will preserve their culture out of love for it it’s different hearing someone who is actually passionate about their job compared to a downer who hates theirs
The Japanese people are notorious for the most intelligent and scientific people in the world when it comes to detail. I have to say you guys have mastered everything!
I always love videos I see on this channel because they are always energetic and full of adventure, adventures are always good for the mind it’s too bad that most times lack of finance makes them virtually impossible
I agree with you, I love adventure also but finance has always been a hindrance, but everything changed when I got introduced to a financial expert by the name mr Robert David
That’s nice, most times to be successful in life we all need professional guidance and assistance, please tell me how this mr Robert David guy helped you improve your financial situation
It's an interesting method and a long tradition between two families. I like this story, and thank you for sharing with us. And also for taking the time to make this video.
I bought a bottle of this vinegar after I first saw this ep. And hey it's a really nice! kinda like a milder apple cider vinegar with an extra earthy... something. Its not gonna blow your culinary mind, but I feel like it was definitely worth the 20$ or whatever for a bottle. Its gonna last me about a year and I cook with it pretty often. Plus helping keep a traditional craft alive feels good as heck.
Japan 30-40 years same technique using fermentation process one year Count I like that 52000 clay (pot) That year Diwali I started using clay pot in my celebration as a new beginning 2022. I love old age people doing jobs with passion and perseverance.
Ooooh, so that's why its "black", they use brown rice, I doubt they distill it completely either, which also what probably gives it its signature darkness . I actually make my own vinegar's myself not from rice of course, but from fruit, I don't use yeast either. I do it the old fashioned way with the natural yeast that the fruit contain, rice doesn't have very much if any natural yeast within it, that's why additional yeast needs to be added. I have seen vinegars age over time and they really do change significantly in colour, taste and acidity as they age. I have a strawberry vinegar that I have made for example, that was a bright pink after it was first fermented and now a year later its almost lost all of its colour. Its very dark, the only way you can tell its strawberry now is via the smell. Vinegar making is a very lengthy but fun process, I can definitely see how someone could do this for decades. Much respect to this company and this man for still doing this traditionally, because I know from my own experience that store bought vinegar tastes nothing like homemade/ traditionally made, its far healthier and tastes far better, takes a long time but to me its certainly worth the effort.
If I was a Japanese citizen of this location, I would rent out my land for storage and aging of these pots!. Of course that would be based on several contingencies outside the control of the brewers, such as: Children needing pools, playground equipment, basically just a spot for then to play. Whether I was into gardening ; whether that be floral and ornamental or for growing produce, or even owning Pets / farm animals. Barring those reasons and possibly a few I am not thinking of..... Having rows of those black pots on yiur land is actually an ornamental display in its own right !. It actually has a very artistically beautiful ambience all of its own ! If I had no use for my land I would definately appreciate the beauty of the pottery all lined up on my property! Not to mention the passive income I would receive from leasing the land, of course at a fair and agreed upon rate! Such an arrangement is both beautiful, work free, and beneficial for all parties !!! I mean, I think even the dumbest of party pooping neighbors [ idk how common those are in japan ] can not deny the beauty of those pots arranged in such a way !!! The smell I imagine would even be pleasant a day appetite inducing for any neighbors!
Who makes the pots? That's a story in itself. He's the only producer that makes the black vinegar this way, so there must not be that many producers that can make 52 thousand of this specific pot.
Feels like part of why it's so rare is because of the geographical designation rather than it being the inability to scale because rice is a shelf stable product that could be shipped, the mold could be shipped. Like this specific part of Japan isn't the only place in the world that has this climate. Not saying that's a bad thing and based on time commitment to cost it feels like the price should be much higher than only double.
first i thought: respect to the old brewmaster, but then you add in a 400+years pottery family business into the mix 😲just great to see traditions/craftsmanship kept alive!
They probably do, but it's nearly impossible to keep 100% of the bugs out of pretty much any foodstuffs production, let alone one that mostly takes place outside and has materials just sitting around for a long period of time.
In the back of my mind I was wondering why they didn't try building platforms on top of the buildings to have a few more jars. I know it sounds crazy but it might be worth it. Plus if they are tied to the region, could you not partner with the people in the vicinity and build a few jars that could be considered lower off-brand because it's not on the property? I mean expansion is difficult and I'm just tossing out long shots On a side note, I appreciate his enthusiasm for his craft. Sadly, our children sometimes don't want to follow our footsteps. I think experience for anyone who wants to learn would be awesome. Especially if you can continue the tradition!
This video omits the fact that black vinegar originated in China. And that's also one reason why the factory's on-site restaurant makes sweet and sour pork, a Chinese dish.
Why? Then what makes it different from any of the cheap copycats? What is everyone’s obsession with streamlining and high-techifying every single process. You end up sacrificing quality there, which is fine if your aim is to lower the price but other brands have already done that. This is for people who choose to pay more for a different taste.
@@rachel705 What makes it different from the cheap copycats is that the conditions in creation would be as identical as possible, to the point it is unlikely a double blind taste test would reliably tell the difference. Also, it is unlikely to be particularly cheap.
@@ravenshrike Exactly! It would be expensive and complicated to modernize the system to that extent, so… why tf do it if mother nature already provides the exact conditions you need to do it on a scale you’re cool with?
crazy to see he opens the pots that much. ive been fermenting hotsauces for a few years now and one "important" rule i was told all through out is never open the jar until you process it. Maybe its because of the acidity of the vinegar. That would make since
Like they said, it needs to be in the perfect climate for fermentation to produce black vinegar. Not too hot nor too cold, just the right temperature, and it needs to be 3 years old, like he said, to be perfect 100% black vinegar. You cannot just rush the production of fermentation black vinegar. Another thing, if I'm not wrong, he mentioned he has over 5,000 of them. consisting of 1-2-3 years for each individual in each pot of fermentation black vinegar.
If land availability is an issue. Then they need bigger pots. However, I suspect that, those jars are about the biggest the artisans can make them. Not the biggest possible they could make, there are traditions for bigger pots even in Japan. I think this is first time in these videos, where I have actually seen a proper technical limitation preventing scaling of production. Usually, the stuff in these are "we want to make more, to spread this wonderful thing to the world, but we can't because tradition requires us to be inefficient". Because Japan is land of engineering solutions, if this could be easily engineered, they would have done so. Because 200 years isn't impossibily ling tradition. I have worked with machinery, which frame was 120 years old. Since in the video, you could see that they have had different sized jars in use. And I'm sure all the fermenters had their own unique size and shape. Kinda cool tho. Actual limitation from the process, instead of artificial limitation. And artisan of tradition, wanting to keep expanding.
The people in these videos usually work at the same job for 30 or 40 years. It can't be just the culture. I think they are actually passionate and love their work.
They're not making videos about the people who've been doing this for 2 years and making products that are almost just as good.
@@zouyan yea why would they showcase anything but the best.
you've got to know that in japan, the job you choose to start is pretty important because quitting your current job can be seen as betrayal especially if you join another competitor
More like a family business more than tradition. The tradition aspect is on 'how' these things are made.
I believe it is a little of both
Japanese craftsmen always fascinate me. They're so dedicated to their crafts and the passion shines through in their products/works of art.
If your not passionate about some kindve job you bring the shame.
Americans are passionate as well. We just go about it a little differently but we have many craftsmen that have been at it for 50years.
That is the reason this family enterprises last hundreds of years...talk about japanese umbrella, knives, scissors, kimono making, mochi, etc.
@@RehabProjectSRCB absolutely!
@@RehabProjectSRCB I heard fastfood chain employees can be very passionate
Watching a person who's been perfecting their craft over the years up until close to their retirement is such a joy, the passion they demonstrate for their craft is incomparable.
I couldn't believe my ears hearing about this guy who's family has been making pottery for 15 GENERATIONS, absolutely outstanding! You have to admire such a dedication to traditional business operations. There is such a passion from the children and grandchildren (and so on) of the businesses and the locals who continue to buy from such storied establishments.
My grandmother used to make this type of vinegar in this type of pots at home. We had rice fields in our village and also brown rice. All the villagers used to come to buy at our place and it was the best vinegar ever.
Nice tradition :-)
May I ask why the first brown koji added to the jar keep on the bottom while the second brown koji floots in surface of water?
This puzzles me...
@@elietedarce1266 really I have no idea about this....let me call my Grandma....she is up there..
@@ClklomSorry to call you again. Have your grandma helped you solve the mystery of why one koji floots on top of the jar and the other stay in the bottom?
Anyway I noticed the flooting koji is green, which means it created a lot of spores, and the koji in the bottom is slight yellow, before start produce spores. Maybe this is the explanation.
@@elietedarce1266 I really don't know as I was very young to notice. But I know that she used to roast the rice and the put inside the pot and also some hot pellet stones. She used to remove the thick floots on the top.
I have so much respect for anyone that pours so much dedication and passion In to perfecting their craft.
Only double the price of mass produced vinegar? That's actually exceedingly good value for the time and effort that comparatively goes into making this.
probs because its relative i guess
modena balsamic takes longer i think
@@MattSuguisAsFondAsEverrryou blaspheme!
@@Naftoor.... It's not even that type of episode lmao it's a 'Still standing' episode
I love how the traditional Japanese artisans have immense amounts of patience. It's thoroughly inspiring.
Respect for all these worker's 🙏🏾
Japanese love and dedication to their crafts is just beautiful
Kurozu is probably the most consumed vinegar in Japan. We all know the "authentic" ones are from Kagoshima, but there are countless brands around (Mizkan being the most ubiquitous.) It's kinda staple in the modern Japanese diet rather like a healthy drink than a condiment (think apple cider vinegar.)
I had heard about this vinegar mostly from health references rather than from gourmet ones. In Italy to prove you made authentic Traditional Balsamic Vinegar they have to have a third party analysis of the polyphenols and other bioactive compounds from the variety of barrels used. There is a difficult distinction when you move from natural vitamins/pharmaceuticals into the food arena as we are often obsessed with calories and basic Nutrition facts we don't make the rigurious distinction or even think about the other compounds found in ''Authentic ones'' versus industrial ones. Perhaps because this one is a health drink they have some additional testing involved?
I stand respectfully and with mouth open while seeing that high degree of compassion and dedication for this traditional process. (Almost) unbelievable.
So many of these videos are about Japanese craftsmen. Everything from Vinegar to Bonsai scissors to fruit and Swords....the Japanese are singularly minded and dedicated to craft and perfection. Its amazing.
Japanese are extraordinary people. Huge respect for them.
Can we just appreciate how good these insider business vids are. So good!
No words can describe their greatness ,
The Japanese are just outrageous at their artisan master crafts I'm so impressed with their amazing skills 💫✝️✨
Fascinating to see how dedicated these Japanese people are to their job!🙌🏼
Many die due to overwork
@@RepublikAnime many don’t that’s craziness some do just like everywhere
Yum. So satisfyingly to watch Japanese craftsmen at work.
Wow 👌 anything the Japanese touch is just perfection, they are such skillful artisans. Love this channel
They don't make junk. Period.
This is so cool to see! Back in 2016, I helped out as a temp with the president of Sakamoto Kurozu selling these at a food fair in a Japanese supermarket in San Jose California. It’s some top tier vinegar for sure, I am trying to get my hands on some again since I don’t know if it’s available anymore. 😅
🇯🇵 meticulousness at its finesse
Cheers from San Diego California 🇺🇸
JOHN THE REPLY ABOVE ME IS A SCAM DONT CALL/TEXT THEM
Brewmaster knowledge is next level. Respect ❤
You don't pay just for the product - you also pay for the value of their life, their dedication, their loyalty to their family & ancestry.
In an age where people throw away dignity & values for money - these traditional families protect their dignity over money. That is to be valued.
I Love and Respect Japanese work ethics, dedication, discipline and preserving age old skills passing them to the coming generations.
do you like there turd burgers
@@tanveeraslam7552 never heard of it, have heard of their wagyu beef, have you tried their turd burger yourself?
@Insiderbussiness2 scam alert ⚠️
I really love the fact that some people will preserve their culture out of love for it it’s different hearing someone who is actually passionate about their job compared to a downer who hates theirs
The Japanese people are notorious for the most intelligent and scientific people in the world when it comes to detail. I have to say you guys have mastered everything!
The attention to detail is mind blowing .. excellence is no accident
I always love videos I see on this channel because they are always energetic and full of adventure, adventures are always good for the mind it’s too bad that most times lack of finance makes them virtually impossible
I agree with you, I love adventure also but finance has always been a hindrance, but everything changed when I got introduced to a financial expert by the name mr Robert David
That’s nice, most times to be successful in life we all need professional guidance and assistance, please tell me how this mr Robert David guy helped you improve your financial situation
Robert David Trade
•instagram
Man these bot threads are getting smarter
It's an interesting method and a long tradition between two families. I like this story, and thank you for sharing with us. And also for taking the time to make this video.
This is incredible.
6:00
Her: running the 420 year old business
Me: nice
I bought a bottle of this vinegar after I first saw this ep. And hey it's a really nice! kinda like a milder apple cider vinegar with an extra earthy... something. Its not gonna blow your culinary mind, but I feel like it was definitely worth the 20$ or whatever for a bottle. Its gonna last me about a year and I cook with it pretty often. Plus helping keep a traditional craft alive feels good as heck.
It's something so peaceful about this video.
Very cool. I love the old school craftmanship and the story. We shouldn't pretend that this is the only way this could be made.
I love all types of vinegar. I’d love to try this
Such a fascinating craft. Thank you for sharing these stories! 🙌🏼
Japan 30-40 years same technique using fermentation process one year
Count I like that 52000 clay (pot)
That year Diwali I started using clay pot in my celebration as a new beginning 2022. I love old age people doing jobs with passion and perseverance.
Anything Japan: "It takes years just to learn how to carry the pots and place them in the field"
2:53 that little insect scurrying around RIP homeboy.
Thank you for spotting that poor little fella
These are just fascinating to learn more about. We look forward to seeing more content like this.
⬆️ bot
Something about the way the Japanese do things is absolutely fascinating.
Just like Japanese artisans, Japanese pots dedicate years to master their art of fermentation
Japaneese craftsmen are too perfect nobody else can compete
Ooooh, so that's why its "black", they use brown rice, I doubt they distill it completely either, which also what probably gives it its signature darkness .
I actually make my own vinegar's myself not from rice of course, but from fruit, I don't use yeast either. I do it the old fashioned way with the natural yeast that the fruit contain, rice doesn't have very much if any natural yeast within it, that's why additional yeast needs to be added. I have seen vinegars age over time and they really do change significantly in colour, taste and acidity as they age. I have a strawberry vinegar that I have made for example, that was a bright pink after it was first fermented and now a year later its almost lost all of its colour.
Its very dark, the only way you can tell its strawberry now is via the smell. Vinegar making is a very lengthy but fun process, I can definitely see how someone could do this for decades. Much respect to this company and this man for still doing this traditionally, because I know from my own experience that store bought vinegar tastes nothing like homemade/ traditionally made, its far healthier and tastes far better, takes a long time but to me its certainly worth the effort.
It’s so much better my gf has always made ours and it’s delightful
If you can't expand out because of land restrictions, try expanding up. They could fit way more products with a vertical shelf setup.
I have taken a simple vinegar and added flavour that my friends say wow... Imagine this... ❤❤❤
Just remember: this guy spends his entire life making vinegar while you sit on a screen
True that
I love how the vases are lined against one another so neatly
I'm itching to take a picture 🖼️ lol
👏🏼👏🏼Great reportage👏🏼👏🏼Please show more traditions from Asia👏🏼
Really so hardworking people in Japan always amazing 😇
Wow..much respect
I love the brewmaster😂 he can be an amazing beat boxer aswell. Lol his description was like „pokop pokop“ „gaaaaahhh“ „duff duff duff“ 😂
If I was a Japanese citizen of this location, I would rent out my land for storage and aging of these pots!.
Of course that would be based on several contingencies outside the control of the brewers, such as:
Children needing pools, playground equipment, basically just a spot for then to play.
Whether I was into gardening ; whether that be floral and ornamental or for growing produce, or even owning Pets / farm animals.
Barring those reasons and possibly a few I am not thinking of.....
Having rows of those black pots on yiur land is actually an ornamental display in its own right !.
It actually has a very artistically beautiful ambience all of its own !
If I had no use for my land I would definately appreciate the beauty of the pottery all lined up on my property!
Not to mention the passive income I would receive from leasing the land, of course at a fair and agreed upon rate!
Such an arrangement is both beautiful, work free, and beneficial for all parties !!!
I mean, I think even the dumbest of party pooping neighbors [ idk how common those are in japan ] can not deny the beauty of those pots arranged in such a way !!!
The smell I imagine would even be pleasant a day appetite inducing for any neighbors!
pretty amazing to think that the pottery business has been in business longer than the United States has existed.
Very few things around the world are as young as the States, in literally all of the continents.
@@kria9119 and I do recognize that but as far as businesses go that is rare to find a privately owned business with that length of history.
@@mysterymayhem7020 Almost every English shoemaking company would like to have a chat with you, lol
鹿児島の坂本の黒酢ですね！旅行で実際にここに併設されている資料館内の料理店で黒酢料理を頂きましたがとても美味しかった記憶があります。もちろん様々な黒酢製品も割安で販売されています。また黒酢畑と桜島と錦江湾の織りなす景色が美しかったです。鹿児島旅行の際はオススメです！
Looking one of the many amazing things in Japan... And the special voice for the USA humanoids comparing factory with American football stadiums 👏
Who makes the pots? That's a story in itself. He's the only producer that makes the black vinegar this way, so there must not be that many producers that can make 52 thousand of this specific pot.
I'd love to see that as a Part 2 of this video!
it literally shows it in the video?
5:59 That's the number I like to hear!
Japan deserves to be the Next Superpower.
They are dedicated.
God bless Japan
Very interesting.
My mouth was watering everytime they smelled the vinegar 🤣
Wow! Even vinegar has to have an exotic line.
Feels like part of why it's so rare is because of the geographical designation rather than it being the inability to scale because rice is a shelf stable product that could be shipped, the mold could be shipped. Like this specific part of Japan isn't the only place in the world that has this climate. Not saying that's a bad thing and based on time commitment to cost it feels like the price should be much higher than only double.
first i thought:
respect to the old brewmaster, but then you add in a 400+years pottery family business into the mix 😲just great to see traditions/craftsmanship kept alive!
I bought that 4 year aged soy sauce from these videos last time… D E LICIOUS!
now ima have to try this…
2:52 you can see a bug running arround in the rice...
I guess they don't wash the grains first. 😵
They probably do, but it's nearly impossible to keep 100% of the bugs out of pretty much any foodstuffs production, let alone one that mostly takes place outside and has materials just sitting around for a long period of time.
It’s delicious. I use this vinegar often
i love vinegar and japan! would love to taste Japanese black vinegar!
In the back of my mind I was wondering why they didn't try building platforms on top of the buildings to have a few more jars. I know it sounds crazy but it might be worth it.
Plus if they are tied to the region, could you not partner with the people in the vicinity and build a few jars that could be considered lower off-brand because it's not on the property? I mean expansion is difficult and I'm just tossing out long shots
On a side note, I appreciate his enthusiasm for his craft. Sadly, our children sometimes don't want to follow our footsteps. I think experience for anyone who wants to learn would be awesome. Especially if you can continue the tradition!
was thinking the same till they mentioned the sun heating the jars was part of the process. So maybe that's why
@@alkaliaurange No I meant, on top of their own building. Not stacking them.
I figure you have prime space on top of any building or driveway right?
Excellent
In rural India we use the same method by using sugar cane juice...the clay pot is most important
Japanese quality world's best
I wish America had such a rich and passionate culture.
Amazing 😍😍😍😍😍.
Love vinegar❤
This video omits the fact that black vinegar originated in China. And that's also one reason why the factory's on-site restaurant makes sweet and sour pork, a Chinese dish.
Japanese people are very patient
Amazing job
There was a bug at 2:50 :D . Who else observed it? Please note that i am not complaining about it but wanted to see who observed it for the first time
I wonder how many batches end up not making the cut, it seems super controlled for quality
Make the ceramic jars into ceramic boxes and you can ferment more in the same area. You'll end up decreasing the area each container takes up.
I think boxes are more expensive to make than jar shape…think Demi Moore and Swazey scene would be less romantic with square pottery
Sensible content 👏
Write me you are a SCAMMER
Looks awesome 👌
Every country has their artisans, but Nihon seems to have them in abundance. The skill and dedication to their craft is truly amazing.
Multistory buildings with grated floors and large, slow fans for airflow and humidity regulation with LED grow lights to mimic sunlight patterns.
Why? Then what makes it different from any of the cheap copycats? What is everyone’s obsession with streamlining and high-techifying every single process. You end up sacrificing quality there, which is fine if your aim is to lower the price but other brands have already done that. This is for people who choose to pay more for a different taste.
@@rachel705 What makes it different from the cheap copycats is that the conditions in creation would be as identical as possible, to the point it is unlikely a double blind taste test would reliably tell the difference. Also, it is unlikely to be particularly cheap.
@@ravenshrike Exactly! It would be expensive and complicated to modernize the system to that extent, so… why tf do it if mother nature already provides the exact conditions you need to do it on a scale you’re cool with?
@@rachel705 Because the video explicitly states that they have no more room to expand.
crazy to see he opens the pots that much. ive been fermenting hotsauces for a few years now and one "important" rule i was told all through out is never open the jar until you process it. Maybe its because of the acidity of the vinegar. That would make since
sound effect at 4:01 was uncalled for
These types of craftsmen has more experience than my age.
Enjoyed your video and I gave it a Thumbs Up
If theres no space to expand on the sides, couldn't there be a structure where there are multiple layers of platforms to store many more jars on?
The way the sun heats the vinegar is important, if they stack them some will be in the shade while others are heated.
Why don't they build palettes and shelves to hold a second layer of pots? Build up not out?
Amazing practice and dedication. I use black vinegar in many of my dishes. Can't they ferment vertically to increase production?
Like they said, it needs to be in the perfect climate for fermentation to produce black vinegar. Not too hot nor too cold, just the right temperature, and it needs to be 3 years old, like he said, to be perfect 100% black vinegar. You cannot just rush the production of fermentation black vinegar. Another thing, if I'm not wrong, he mentioned he has over 5,000 of them. consisting of 1-2-3 years for each individual in each pot of fermentation black vinegar.
The best channel.
2:52 - We use the Groundwater (and this ant) to activate the Koji
They could use racks to stack them higher. Like that they could double or even triple the production while using the same space.
RIP to that bug at 2:53
I love malt vinigar on fish n chips...wonder how differnt this is.
I love when a person decides to keep their ancient culture alive. Regardless of how hard it might be blessings to this man.
If land availability is an issue. Then they need bigger pots. However, I suspect that, those jars are about the biggest the artisans can make them. Not the biggest possible they could make, there are traditions for bigger pots even in Japan.
I think this is first time in these videos, where I have actually seen a proper technical limitation preventing scaling of production. Usually, the stuff in these are "we want to make more, to spread this wonderful thing to the world, but we can't because tradition requires us to be inefficient". Because Japan is land of engineering solutions, if this could be easily engineered, they would have done so. Because 200 years isn't impossibily ling tradition. I have worked with machinery, which frame was 120 years old.
Since in the video, you could see that they have had different sized jars in use. And I'm sure all the fermenters had their own unique size and shape.
Kinda cool tho. Actual limitation from the process, instead of artificial limitation. And artisan of tradition, wanting to keep expanding.