Lively Amami
the Amami Islands
about Natural world Heritage
Beautiful nature
Local cuisine
Tradition and culture
Kikuya's Kibisu
Kibisu is vinegar made from sugarcane, water, and fermentation bacteria. Kikuya’s Kibisu is made in the Amami Islands, which is rich in nature, using the traditional method that has been used since the Edo period that was the longest period of governance by samurai in Japanese history 400 years ago. It is difficult to make kibisu in other places because it’s naturally fermented by the fermentation bacteria floating only in the Amami Islands! Like brown sugar, it has plenty of minerals and polyphenols and less salt. It tastes mild and has a slightly sweet aroma, and without the sharp acidity of vinegar. Locals love it as "drinking vinegar" when diluted with water.
So, it's a very rare vinegar!
Before epidemic of the COVID-19, staffs of Kikuya regularly visited the factory on Kakeromajima Island to help making kibisu and brown sugar.
This is the harvested sugarcane. Carefully harvested by hand one by one after a year of organic farming. It is put through a press while still fresh to squeeze out the sugar water. Kakerojima Island is often hit by typhoons and heavy rains, so depending on the weather that year, the sugarcane may grow thin and weak and less sugary, or the fields may even die. There are many difficulties because it is a natural food, but the artisans proudly cultivate it from sugarcane!
It ’s taller than people!
In the factory, where the smell of sugarcane and the steam of the water spread, the collected sugar water is boiled down in the first, second, and third cauldrons. "If you take your eyes off the water, the bottom of the pot will be burnt," said an artisan who watched the temperature with a very careful eye and sense.
Cutting the brown sugar into pieces is a speedy process because the brown sugar will harden if it is not done quickly. While we struggled to cut the brown sugar, the artisans worked quickly and carefully. It is difficult to make the brown sugar too big or too crumbly, which can only be done by hand. The entire process, from growing the sugarcane to packaging, is done manually.
The fermentation facility where kibisu is stored in the tanks is not cleaned very often, because if it is too clean, the bacteria that are essential for fermentation will be removed and the fermentation will not be successful.
Kibisu, after a few days in the tank, you can feel the sweetness of the sugarcane. After six months, it has a very strong flavor and acidity. After one year, the vinegar becomes milder, but it still has a slightly sour taste. After two years, it became golden and elegantly mellow with time.
The locals drink it with water or pour a little on their daily meal. It makes taste richer and more delicious!
Thank you so much for teaching us lots of things about the vinegar, work and the Island with smiles and kindness even though they were busy. We were very impressed by the skills and thoughts of the artisans who work with love and care in each step of the process, from growing the sugarcane to packaging.
Across the street from the factory is a lovely beach. There is no distinctive scent of the ocean because the plankton is still alive. It's so crystal clear that it makes sense. We must protect this treasure.
Kikuya's kibisu has many people' s passion for vinegar, the Island and nature. Kikuya will support the Amami Islands and kibisu for protecting the wonderful nature and tradition to hand down to next generations!
Let me help you when we can visit again safely!
List of products using Kikuya's kibisu
Kikuya's Kibisu
Cassis vinegar
Kibisu supplement
Additive-free, naturally fermented vinegar made with a 400-year-old traditional method
The drinking vinegar made from kibisu and blackcurrant juice from New Zealand
Handy supplement packed with kibisu, garlic, soybeans, and brown sugar