Akazu (red vinegar) is made from sake kasu, the lees that remain after sake brewing, and spring water. Brewed and aged over a long period Akazu is well known as some of finest vinegar in Japan.
A milder acidity and aroma compared to traditional rice vinegar, akazu (or red vinegar), is packed full of umami. It’s rich, naturally sweet flavour make it the perfect seasoning for sushi rice.
The fermentation process requires months of care and patience using a method called “Static Fermentation”, that has been in use for over 90 years. Naturally occurring acetic acid bacteria are allowed to ferment the sake kasu over 6 months, it is then matured with constant care and precision. The reward for this patience is a mellow, smooth and rich vinegar that is widely used for seasoning sushi rice.
Akazu is widely popular with chefs for its natural sweetness that removes the need for added sugar. If you are looking to raise your sushi rice to the level of the best chefs in Japan, Akazu is the perfect premium and all-natural vinegar to take you there.
Available in 1.8L