Drink & Dressing Aceto di riso artigianale macerato in giare a cielo aperto Kagoshima/Japan
La storia dell’aceto Sakamoto Sakamoto Kurozu è una specialità della città di Kagoshima, apprezzata in tutto il Giappone come condimento gastronomico e base per bevande salutari. L’aceto di riso prodotto artigianalmente secondo un particolare metodo “tradizionale”, oltre ad avere un prelibato gusto, possiede anche dimostrate proprietà benefiche per la salute.
Le origini dell’aceto di riso Sakamoto Nel primo Ottocento (tardo periodo Edo) la famiglia Sakamoto inizia a produrre aceto di riso macerato in giare di terracotta a Fukuyama nella baia di Kagoshima. Le specifiche condizioni naturali del luogo pongono le basi per la produzione dell’aceto di riso Sakamoto: 1. Il microclima ideale di Fukuyama
2. Abbondante disponibilità di riso di alta qualità
3. Eccellente acqua di sorgente
4. Giare in terracotta smaltata, tipiche del locale artigianato di ceramica Satsuma
La valorizzazione dell’aceto Sakamoto Kurozu Akio Sakamoto, dopo essersi laureato in farmacia alla Kyushu University e aver svolto un’esperienza lavorativa presso un’importante azienda farmaceutica a Tokio, è richiamato nella sua città natale a seguire nella 5° generazione le attività familiari per la produzione di aceto di riso in giare di terracotta. Sulla base della propria formazione professionale, Akio è convinto della presenza di proprietà benefiche attribuibili all’aceto prodotto dalla sua famiglia. Per analizzare e comprovare scientificamente tali effetti benefici intraprende nel 1973 una serie di studi collaborativi con diverse Università. Da tali studi, pubblicati
su riviste accademiche e presentati a conferenze, emerse chiaramente che l’aceto Sakamoto contenesse vari tipi di aminoacidi e peptidi favorevoli alla salute. Nel 1975 Akio Sakamoto denomina “Kurozu” l’aceto di riso ambrato, prodotto in giare secondo il metodo di tradizione familiare, e inizia a divulgare la conoscenza di Sakamoto Kurozu in tutto il Giappone. Nel corso dei decenni sono seguite innumerevoli ricerche sull’aceto Sakamoto per esaminare le peculiarità ‘health-promoting’ con attestazioni scientifiche da parte di varie istituzioni, quali l’Università di Tokio, la Kyushu University o l’Istituto di Ricerca Alimentare del Ministero per l’Agricoltura Giapponese. I risultati di queste ricerche sono stati documentati e pubblicati.
Controllo della qualità Sakamoto Kurozu è prodotto secondo una tradizione bi-centenaria di sapienti tecniche lavorative. Sono utilizzati solamente ingredienti naturali: riso al vapore, koji e acqua - senza alcuna aggiunta di additivi o coloranti. Le condizioni ottimali di un clima temperato per la fermentazione, la disponibilità di un’eccellente acqua sorgiva, l’impiego di giare in terracotta Satsuma per la fermentazione e un adeguato invecchiamento danno vita all’aceto Sakamoto. Nel laboratorio interno modernamente attrezzato si effettuano rigorosi test qualitativi e continue analisi sugli ingredienti. Sakamoto Kurozu Inc. è certificata ISO-9001:2000 e lo stabilimento di Fukuyama risponde alla normativa HACCP. Pur mantenendo i metodi tradizionali e l’artigianalità, si vuole operare nel massimo rispetto del controllo qualitativo.
Metodo produttivo: tradizionale ed esclusivo Materie prime Sono unicamente tre gli ingredienti utilizzati per la produzione dell’aceto Sakamoto Kurozu: riso, acqua e koji (riso al vapore arricchito di spore aspergillus oryzae) - senza l’aggiunta di additivi e coloranti.
Metodo tradizionale con macerazione in giare Sakamoto Kurozu è prodotto in modo tradizionale fin dal tardo periodo Edo, mediante lenta fermentazione e invecchiamento da uno a tre anni. La particolarità del metodo, tra i più singolari al mondo, è costituita dal fatto che la saccarificazione, la fermentazione alcolica e quella acetica avvengono in un processo spontaneo all’interno della stessa giara ceramica.
Fermentazione In primavera e in autunno gli ingredienti vengono adeguatamente collocati nelle giare artigianali di terracotta, posizionate all’aperto. La fermentazione e l’invecchiamento sono aiutati dall’energia naturale del sole. I microorganismi che vivono sulle pareti interne delle giare sono necessari per la produzione del Sakamoto Kurozu. Una particolare attenzione e capacità da parte degli addetti va riservata allo spargimento del koji sullo specchio d’acqua.
Koji
Acqua
Riso al vapore Koji
Fermentazione
La fermentazione avviene in primavera, tra aprile e giugno, oppure in autunno da settembre a ottobre.
Saccarificazione Non appena le giare sono ricoperte, il koji decompone la fecola del riso cotto al vapore e quindi inizia a formarsi il glucosio.
Controlli quotidiani
Fermentazione alcolica Il glucosio, formatosi dalla saccarificazione, si trasforma per attivazione del lievito in alcol. Questa fermentazione procede contemporaneamente alla saccarificazione e impiega da uno a due mesi.
Fermentazione acetica Alla presenza di alcol, questo si trasforma attraverso l’attivazione di batteri acetici in acido acetico, elemento principale di un aceto. Ciò impiega fino a sei mesi, affinché la fermentazione sia completata.
Le giare vengono ispezionate giornalmente, ad una ad una, per controllare l’evoluzione dell’aceto al loro interno – e a sentire gli addetti, “è quasi come allevare i propri figli”.
Invecchiamento
Mescolatura
Sakamoto Kurozu viene invecchiato da sei mesi a tre anni all’interno delle giare di terracotta. Il colore dell’aceto cambia gradualmente durante il periodo d’invecchiamento, conferendo a questo particolare aceto un sapore e aroma morbido e distinto.
un anno
due anni
tre anni
Kurozu e Moromi Powder
Con un ramoscello di bambù l’aceto viene mescolato durante l’invecchiamento nelle giare. Questa tradizionale procedura si ripete sempre uguale fin dal periodo Edo.
Kurozu
Kurozu Moromi Powder
Sakamoto Kurozu Nella fermentazione dell’aceto Kurozu sono coinvolti vari microorganismi come l’aspergillus oryzae, batteri lattici, lievito e batteri acetici. Aminoacidi, peptidi e acidi organici - frutto delle varie fermentazioni - determinano il gusto particolarmente delicato dell’aceto Sakamoto. Il fenomeno del cambio di tonalità durante l’invecchiamento è alquanto peculiare, senza aver ancora trovato una spiegazione precisa.
Kurozu Moromi Powder La polvere Kurozu Moromi Powder, residuo della fermentazione del Kurozu che non si dissolve nell’acqua, può essere tolto da ogni giara in quantità limitata. Non si tratta solamente di una fibra dietetica bensì contiene β-glucano e peptidi. Recentemente in Giappone il Moromi Powder è stato riconosciuto come integratore dietetico.
L’aceto Sakamoto Kurozu richiede almeno un anno di affinamento per sviluppare il caratteristico sapore morbido e l’aroma delicato.
Utilizzo L’aceto Sakamoto si usa come condimento per insalate, per la preparazione di salse e cibi vari ma soprattutto come base per bevande con effetti benefici per la salute.
Sakamoto Kurozu Fermentato e invecchiato per più di 1 anno. Gustate il sapore amabile e ricco.
Sakamoto Satsuma Kurozu Fermentato e invecchiato per oltre 2 anni. Un altro anno d’invecchiamento conferisce all’aceto un gusto ancora più morbido.
Sakamoto Tenju Kurozu Fermentato e invecchiato per oltre 3 anni. Gustate la ricchezza e delicatezza della maggiore stagionatura.
Sakamoto Organic Kurozu Fermentato e invecchiato per più di 1 anno, prodotto esclusivamente da riso organico.
Sakamoto Apple Kurozu Sakamoto Apple Kurozu è una bevanda gustosa e salutare, composta da aceto Sakamoto, vitamina C e puro succo di mela (100%).
Studi e ricerche sull’aceto Sakamoto Kurozu e Moromi Powder - effetti benefici sulla salute www.kurozu.co.jp/eng/kenkyu.html Affiliation Affiliation
Representative Representative
Literature name Literature name
1983 1983
Year Subject Year Subject Effect of Kurozu on physiology activity
School of Medicine, Ehime University
Okuda H. et al
The Clinical Report, 17 (5), 5358
1983 1983
Effect of Kurozu on obese/diabetic mice and lipid peroxide administerd rat
School of Medicine, Ehime University
Okuda H. et al
The Clinical Report, 17 (8), 7982
1983 1983
Acute Toxicity of Komezu and Its Effects on Lipid Metabolism in Male Mice
Shizuoka College of Pharmacy
Takino Y. et al
Nippon Eiyo Shokuryo Gakkaishi (J.Jpn. Soc. Nutr. Food Sci.), 36(4), 283-289
1985 1985
Effect of Kurozu on blood pressure in spontaneous hypertension rats
School of Medicine, Ehime University
Okuda H. et al
The Clinical Report, 19 (10), 237-241
1987 1987
The traditional manufacturing method of Kurozu
Tokyo University of Agriculture
Yanagida F.
Quest for Traditional Food, 5, 1-3
1988 1988
Effects of Brewed Vinegar on Human Serum Lipids and Hemorheology
Institute of Health Science, Kyushu University
Fujino T. et al
Journal of Health Science, 10, 85-89
1988 1988
Role of the floating-koji in the fermentation Tokyo University of of Kurozu Agriculture
Yanagida F. et al
Nihon shokuhin kougyou gakukaishi, 35(10), 670-677
1989 1989
Role of the floating-koji in the fermentation Tokyo University of of Kurozu (continued report) Agriculture
Yanagida F. et al
Nihon shokuhin kougyou gakukaishi, 36(3), 237-244
1990 1990
Effects of Solid Components in Brewed Vinegar on Human Serum Cholesterol and Red Cell Filtrability
Institute of Health Scienc, Kyushu University
1990 1990
The origin of Kurozu and its manufacturing method
Tokyo University of Agriculture
Yanagida F.
1991 1991
Physiological Effects of Kurozu
Tokyo University of Agriculture
Yanagida F. et al
Journal of the Brewing Society of Japan, 85(2), 134-141
1991 1991
About jar-fermented Kurozu which is made with the traditional manufacturing method
Tokyo University of Agriculture
Koizumi Y.
Quest for Traditional Food, 10, 31-36
1991 1991
The Effect of a Rice Vinegar Residue on Allergic Diseases(1) - Improvement of the Health Research Uremic Pruritus of the Patients on Chronic International Inc. Hemodialysis -
Nakashima T. et al
The Clinical Report, 25 (8), 6467
1992 1992
Fluctuation of Extracellular Fluid pH and the Effect of Rice Vinegar
School of Medicine, Ehime University
Okuda H. et al
Nippon Eiyo Shokuryo Gakkaishi (J.Jpn.Soc.Nutr.Food Sci.), 45(6), 523-527
1993 1993
Effects of Solid Components in Brewed Vinegar on Human Serum Lipids
Institute of health Science, Kyushu University
Fujino T. et al
Journal of Health Science, 15, 91-93
1995 1995
Measurement of Blood Rheology by Model Capillaries and Evaluation of Effects of Food Components
National Food Research Institute
1996 1996
Identification of Lactic Acid Bacteria, Yeast Tokyo University of and Acetic Acid Bacteria from Kurozu Agriculture
1998 1998
Purification and structural analysis of ingredients which improves bloodstream in Kurozu
National Food Research Institute
1998 1998
Physiological Function of Pot RiceVinegar in Fukuyama
Sakamoto Kurozu, Inc
1999 1999
Effect of Kurozu(Brewed Rice Vinegar) on Faculty of Agriculture, Maintenance of Primary Culture Rat Kagoshima University Hepatocytes
1999 1999
Effects of Kurozu including β1-4 galactooligosaccharids on number of Bifidobacteria and action of the bowels, property of feces in human
Sakamoto Kurozu, Inc
2001 2001
Effects of Kurozu Moromi Powder on Calcium Absorption in Ovariectomized Osteoporosis Model Rats
School of Pharmaceutical Sciences, Showa University
2001 2001
Radical Scavenging Activity of Kurozu (brewed Rice Vinegar) on 1,1-Diphenyl-2- Faculty of Medicine, picrylhydrazyl and its Antioxidant Effect on Kagoshima University Human Low-density Lipoprotein
2001
Effects of Kurozu Moromi Powder on an
School of Pharmaceutical
Fujino T. et al
Kikuchi Y.
Journal of Health Science, 12, 139-141 Kagaku to Seibutsu, 28(4), 271-276
Food Processing and Ingredients, 30(7), 46-48
Yanagida F. et al
Nippon Shokuhin Kagaku Kogaku Kaishi, 43(4), 347-356
Kikuchi Y. et al
Nippon Shokuhin Kagaku Kogaku Kaishi, 45(9), 545-549
Arimura K.
Fujii M. et al
Nagano M. et al
Kudo I. et al
Maruyama I. et al
Kudo I. et al
Denpun to Shokuhin, 23, 1-8
Food Science and Technology Research, 5(1), 97-98
The Japanese Journal of Clinical Nutrition, 94(4), 417422
Japanese Pharmacology & Therapeutics (Jpn Pharmacol. Ther. ), 29(9), 635-641
Nippon Eiyo Shokuryo Gakkaishi (J.Jpn.Soc.Nutr.Food Sci.), 54(2), 89-93 Nippon Eiyo Shokuryo Gakkaishi
2001 2001 2001 1999 2001 2001 2001 2001 2001 2001 2001 2001 Year Year 2001 2001 2001 2003 2001 2001 1983 2001 2001 2003 2001 2003 2003 2003 2003 1983 2003 2003 2003 2003 2003 2003 2003 2004 2003 2001 2003 1983 2003 2003 2004 2004 2004 2004 2004 2003 1985 2004 2004 2004 2004 2004 2005 2004 2004 2003 2004 1987 2004 2005 2004 2004 2005 2005 2005 2005 2004 1988 2005 2005 2005 2005 2005 2005 2005 2006 2005 2005 1988 2004 2005 2005 2006 2006 2006 2006 2006 1989 2005 2006 2006 2006 2006 2006 2005 1990 2006 2006 2006 2006 2006 2006 2006 1990 2006 2006 2006 2006 1991 2006
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2009 1998 2009 2009 2009
1998 2009 2009 2009 2009 2009 2009 2010 2009 1999 2009 2010 2010 2010 2010 2010 2010 1999 2010 2010 2010 2010 2009
2010 2010 2010 2010 2001 2010 2010
2010 2010 2010 2010 2001 2010 2010 2010 2010 2010 2010 2010
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Maruyama I. et al Kudo I. et al Maruyama Nagano M.I.etetalal Maruyama I. I. et et al al Maruyama Maruyama I. et al Maruyama I. et al Maruyama et al Kudo I. etI. al Maruyama I. et al Kudo I. et al Representative Representative Kudo Kudo I. I. et et al al Kudo et al Oka T.I. Kudo I. et et al al Kudo I.H.etetalal Okuda Kudo et al al Oka T.I. et Maruyama I.al et al Oka T. Arimura Oka T. et etK. al Oka T. et al Oka T. et al Okuda Oka T.H.etet alal Arimura K. Oka T. et al Arimura K. K. Arimura Arimura K. Saito K. etK.al Arimura Kudo I.Y.et alal Arimura K. Takino et Arimura K. Saito K. et al Saito K. et Saito K. K. et et al al Saito al Arimura K.al Saito K. et Oka T. Okuda H.et etal Saito K. et alal Saito K. et al Arimura K. Arimura K. Nagano K. M. Arimura K. Arimura Arimura K. K. Arimura Yanagida F. Arimura Nagano K. M. Arimura K. Nagano M. Saito K.M. Nagano M. Nagano Nagano M. Saito K. Fujino T. et et al al Nagano Saito K.M. Nagano M. Saito K. K. Saito Saito Fujii M. K. et al Saito K. Saito K. Yanagida F. et al Arimura K. Saito Fujii M. K. et al Fujii Fujii M. M. et et al al Fujii M. et al Fujii M. et al Yanagida et Nagano Fujii M. F. etM. al al Fujii M.Y. etet alal Igarashi Igarashi et al SaitoT.Y. K. Fujino et al Igarashi Y. Y. et et al al Igarashi Igarashi Y. et al Igarashi Y. et al Igarashi Y. et al Igarashi Y. et al Yanagida F. Hay ashi Fujii M.T. etet alal Hay ashi T. et al Hay Yanagida F. et et al al Hay ashi ashi T. T. et al Hay ashi T. et al Hay ashi T.N.etetalal Fukuyama Hay ashi T. et al Hay ashi T. et al Igarashi Y.N.etetalal Fukuyama Koizumi Y. Fukuyama Fukuyama N. N. et et al al Fukuyama N. et al Fukuyama Hay ashi T.N.etetalal Fukuyama N. et al Fukuyama N. et al Hay ashi T. et al Nakashima T. et al Hay ashi ashi T. et et al Hay Hay ashi T. T. et al al Hay ashi T. et al Sizuma Hay ashi T. T. et et al al Hay ashi T. et al Okuda H. et al Sizuma T. et al Fukuyama N. et al Sizuma Sizuma T. T. et et al al Sizuma T. et al Sizuma T. et al Sizuma T.S. etet al Nakayama Fujino T. Sizuma T.et etalal al Nakayama Hay ashi T.S.etetalal Nakayama S. S. et et al al Nakayama Nakayama al Kikuchi S. Y. et Nakayama S. et al Nakayama S. et al Nakayama S. et al Sizuma T. et al Oguma T.F.etetalal Yanagida Oguma T. et al Oguma T. T. et al al Oguma Oguma T. et et al Oguma T.S. etet al al Nakayama Kikuchi Oguma Y T.. et al al Oguma T. et al Tokunaga H. et al ArimuraH.K.et al Tokunaga Tokunaga H. H. et al al Tokunaga Tokunaga H. et et al Tokunaga H. et al Nagano et alal Oguma T.H. Tokunaga etal Fujii M.M. etet al Tokunaga H. et al Nagano M. et al Nagano M. M. et al al Nagano Nagano M. et et al Nagano M. et al Nagano M. Ueno T. etet alal Nagano M. et al Nagano M. et al Ueno T. et al Tokunaga H. et al Ueno T. T. et al al Ueno Ueno T. et et al Ueno et al al Kudo T. I. et Ueno T. et al Ueno T. et al Shibayama . etalal Nagano M.Yet Shibayama Y. et al Maruyama I. Shibayama Y..et etalal al Shibayama Shibayama Y Y. et et al Shibayama Y. et al Shibayama Y . et al Ueno T. et al Shibayama Y. et al Kudo I. et al
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,83,369-374 Nippon Shokuhin Kagaku Diseases ,83,369-374 The Journal of the Japanese Association for Infectious Diseases ,83,369-374 Sciences,6,9-20 Kogaku Kaishi, 45(9), 545-549 Association for Infectious Diseases ,83,369-374 Diseases ,83,369-374 Food Science and Technology Research, 15(6),587-590 Food Science and Technology Denpun to Shokuhin, 23, 1-8 Research, 15(6),587-590 Food Science and Technology Food Science and Technology Food Science andKagaku Technology Nippon Shokuhin Research, 15(6),587-590 Food Science and Research, 15(6),587-590 The Journal of the Technology Japanese Research, 15(6),587-590 Kogaku Research, 15(6),587-590 Food Science and Technology Association forand Infectious Kaishi,Vol.57,No.8,346~354(20 Food Science Technology Nippon Shokuhin Kagaku Research, 15(6),587-590 5(1), 97-98 Diseases ,83,369-374 10) Research, 15(6),587-590 Kogaku Nippon Shokuhin Kagaku Nippon Shokuhin Nippon Shokuhin Kagaku Kagaku Kaishi,Vol.57,No.8,346~354(20 KogakuShokuhin Nippon Kagaku Kogaku Kogaku 10) Kaishi,Vol.57,No.8,346~354(20 Nippon Shokuhin Kagaku Kogaku The Japanese Journal of Kaishi,Vol.57,No.8,346~354(20 Kaishi,Vol.57,No.8,346~354(20 Nippon Shokuhin Kagaku 10) Kogaku Kaishi,Vol.57,No.8,346~354(20 Clinical Nutrition, 94(4), 41710) 10) Kogaku Kaishi,Vol.57,No.10,408~413(2 Kaishi,Vol.57,No.8,346~354(20 10) 422 Nippon Shokuhin Kagaku Kaishi,Vol.57,No.8,346~354(20 010) 10) Kogaku Nippon Shokuhin Kagaku 10) Food Science andKagaku Technology Nippon Shokuhin Nippon Shokuhin Kagaku Kaishi,Vol.57,No.10,408~413(2 KogakuShokuhin Nippon Kagaku Research, 15(6),587-590 Kogaku Kogaku 010) Kaishi,Vol.57,No.10,408~413(2 Nippon Shokuhin Kagaku& Japanese Pharmacology Kogaku Kaishi,Vol.57,No.10,408~413(2 Kaishi,Vol.57,No.10,408~413(2 Nippon Shokuhin 010) Kogaku Therapeutics (JpnKagaku Pharmacol. Kaishi,Vol.57,No.10,408~413(2 010) 010) Kogaku Kaishi,Vol.57,No.10,408~413(2 Ther. ), 29(9), 635-641 010) Nippon Shokuhin Kagaku Kaishi,Vol.57,No.10,408~413(2 010) Journal of Health Kogaku 010) Science,56(6)712-716(2010) Kaishi,Vol.57,No.8,346~354(20 Nippon Shokuryo Journal Eiyo of Health 10) Gakkaishi Science,56(6)712-716(2010) Journal of Health Journal of (J.Jpn.Soc.Nutr.Food Sci.), Journal of Health Health Science,56(6)712-716(2010) Journal of Health Kagaku Nippon Shokuhin Science,56(6)712-716(2010) 54(2), 89-93 Science,56(6)712-716(2010) Journal of Health Science,56(6)712-716(2010) Kogaku Journal of Health Science,56(6)712-716(2010) Kaishi,Vol.57,No.10,408~413(2 Science,56(6)712-716(2010) 010) Nippon Eiyo Shokuryo Gakkaishi (J.Jpn.Soc.Nutr.Food Sci.), 54(3), 171-173
Con l’indicazione dell’anno di primo conferimento ai prodotti ovvero all’azienda Sakamoto. Safety Evaluation of Black Rice Vinegar Education Research Center 2003 2010
2003
1981 2004
(Kurosu) from a Jar on Food-drug Effect of “Kurozu” on the liverStudy damage Interaction:30-day Ingestion on Expressions of Drug Metabolism Enzymes and Transporters in Rats
for Clinical Medicine, Phamacy,Faculty Veterinary of Pharmaceutical Kagoshima University Sciences,Hokkaido University
Effect of Kurozu on bloodstream
Sakamoto Kurozu, Inc.
1991
1999
The effects of Kurozu (a brewed rice vinegar) on the deformability of erythrocytes in male long distance runners.
2003
The Health Service Center of National Institute of Fitness and Sports in Kanoya
Oka T. etY.alet al Shibayama
Arimura K.
2006
Saito K. et al
Seibutsu kenkyuukaishi, Journal ofkinou Health 7, 26-27 Science,56(6)712-716(2010) Food Style 21, 7(4),78-81
2006 2008 Hemorheology and Related research, 7(1), 25-31
Sakamoto Drinks Sakamoto & Honey Ingredienti: Sakamoto Kurozu 20 - 30 ml Miele (quantità a piacere) Acqua 200 ml …………………………………………………..................... Mescola aceto e miele, aggiungi acqua e servi.
Sakamoto & Apple Juice Ingredienti: Sakamoto Kurozu Succo di mele (o di altra frutta a piacimento) …………………………………….................................... Mescola aceto e succo e servi.
Sakamoto & Milk Ingredienti: Sakamoto Kurozu Latte e Miele ……………………………............................................. Mescola aceto con latte freddo, aggiungi miele e servi.
Sakamoto in Cucina Dressing, condimento, salse... per la creatività e fantasia del cuoco
Japan
Amami
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mori FINE STYLE JAPAN Dobbiaco / Toblach (BZ) www.sakamoto.it