Japanese Black Vinegar: Promising Health Benefits


Japanese Black Vinegar is an inky-black vinegar aged for a rich, mellow, malty, woody, and smoky flavor made typically from rice.   There are two types of Japanese Black Vinegar’s with known medicinal value:

  • Awamori Moromi Su Black Vinegar
  • Kurozu Japanese Black Vinegar

Awamori Moromisu Black Vinegar

Awamori Moromisu Black Vinegar is actually light in color. It is a tonic made from the fermented rice mash, moromi, that is a by product of awamori.  Awamori is consumed by inhabitants of Okinawa.

Awamori Moromisu Black Vinegar is rich in citric acid, amino acid, vitamins and minerals:

  • Vitamin B-1
  • Vitamin B-2
  • Vitamin B-6
  • Iron
  • Calcium
  • Potassium
  • Magnesium

The amino acid content per liter is as follows:

Awamori Moromisu Black Vinegar Amino Acid Content

Amino AcidMilligrams
Aspartic acid241mg
Glutamic acid373mg

Awamori Moromisu Black Vinegar has16 times the amount of amino acids compared to normal Japanese vinegar and 43 times the amount in apple cider vinegar.

Awamori Moromisu Black Vinegar is also very high in citric acid with 1150mg per liter.

There is little if any scientific studies on Awamori Moromisu Black Vinegar at the present time.

Kurozu Japanese Black Vinegar

Kurozu is a traditional Japanese black vinegar that is used in the preparation of foods. It is manufactured, mainly in Kagoshima prefecture in Japan, by fermentation of unpolished rice with lactobacillus and Koji bacillus in earthenware jars for more than one year, during which time it gradually becomes black. The supernatant is known as Kurozu, and the solid sediment, which is rich in organic materials, minerals, amino acids and so on, is known as Kurozu Moromimatsu (Kurozu-M).

When it ages, it becomes a brownish, darker colored liquid, hence the name “black vinegar.” It is rich in citric acid, vitamins and minerals.

There is considerable amount of scientific research on Kurozu as evidenced in the list of cites in the Table below:

Kurozu Japanese Black Vinegar Health Benefits

Colon carcinogenesis Kurosu may be effective for inhibiting colon carcinogenesisA
Inhibits tumor growth Kurozu-M prolonged the lifespan of cancer cell-transplanted mice, inhibited tumor progression, and reduced nitrotyrosine production and MMP activationB
Inhibits the proliferation of human cancer cellsKurosu causes G0/G1 arrest through p21 induction and, thus, is a potential apoptosis inducer in Caco-2 cellsC
ColitisKurozu exerts a protective effect against DSS-induced colitis in
mice, and one of the mechanisms involved may be an anti-oxidative or anti-nitration stress
Anti-obesityOral administration of KCL decreases the adipocyte size via inhibition of dietary fat absorption and reductions of PPARγ and aP2 mRNA expression levels in adipocytesE
Hepatocellular carcinomaResults indicate that Kurozu moromimatsu inhibited the growth of hepatocellular carcinomaF
Squamous cell carcinoma cellsFindings indicate that Kurosu inhibits the proliferation of human SCC cells via programmed necrosis (necroptosis)G
Antioxidant activityResults suggest that "IZUMI", a Kurosu containing a higher level of amino acids, increases antioxidant activity and reduces oxidative stress and blood filtration time in female subjectsH I


Swansons – Awamori Moromi Black Vinegar  (Pills)

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