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The best sake lees are selected and left to naturally ferment for at least three years to produce this aromatic and rounded Akasu red vinegar, after which the lees are naturally pressed and left to rest for a further three months.
The entire production of this vinegar by Hinode Tsuyo is carried out using high quality raw materials and traditional techniques governed by experience gained over many years.
A go-to vinegar for hot or cold sauces, deglazing and sushi rice where a little extra sweetness and umami is required.
Available in 1.8 litre
Store in a cool, dark, dry place.
