Black vinegar made by the vase-making method of Kagoshima Prefecture's specialty. Domestic brown rice is fermented by the heat of the sun for half a year, and it takes half a year for maturation. It will be brewed in a jar for one year. It is characterized by its high flavor and mellow richness, and is made into a dish with black vinegar as the main accent of the dish. Department store events such as black vinegar oil and chicken are popular.