Japanese black vinegar Kurozu promotes lifespan and healthspan extension in Caenorhabditis elegans.

Kurozu, a traditional Japanese black vinegar (JBV), is produced from steamed unpolished rice, koji, and water through saccharification, alcoholic fermentation, and acetic fermentation. These processes result in a vinegar rich in amino acids, vitamins, organic acids, and proteins. While Kurozu has demonstrated benefits, including anti-oxidative and anti-adipogenic activities, its effects on health at the organismal level remain poorly understood.