3 Years aged red vinegar (akazu) - 275 ml

Description

Akazu/akasu (赤酢), Japanese for ‘red vinegar,’ is made from ‘sake-lees’ (sake kasu - 酒粕): the solids left over after the production of sake, a Japanese rice-based beverage. So unlike ordinary rice vinegar, which is made directly from rice, akazu is created from aged sake kasu. For this reason, it is also known as kasuzu (粕酢), literally ‘read vinegar. What makes this akazu extra special is its long aging of no less than three years.

This exclusive red vinegar is handcrafted by Kohno Vinegar Miso Brewery in Maniwa, in Okayama Prefecture, Japan. The family business, founded in 1888, still works according to traditional methods with natural fermentation and local ingredients. The vinegar is made from sake lees derived from rice from the region, which first matures for three years. During this process, the color changes from white to warm reddish-brown and a rich aroma reminiscent of wine develops. Each batch is prepared by hand, fermented with their unique acetic acid bacteria and aged in historic wooden barrels, with no unnecessary additives. The labor-intensive process and long aging make this a rare and valuable product that is not available in large quantities.

Flavor Profile

The vinegar has a deeper, riper flavor, softer acidity and a more pronounced umami (compared to ‘regular’ white rice vinegar). This artisanal red rice vinegar is mild and round in flavor, making it widely applicable in the kitchen.

Application

The vinegar is versatile and excellent for dressings, (fish) marinades and other culinary creations where a soft, complex acidic tone is desired. Traditionally, this vinegar is used for Edomae-style sushi (from the Edo period), giving the rice a subtle reddish hue and additional flavor dimension. In Japan, the type of vinegar used is a determining factor in the taste of sushi rice. Chefs often choose plain rice vinegar, red vinegar or a mixture of both, with the chef often adding sugar and salt themselves.

In our range you will also find a ‘ready-made’ sushi variant of this vinegar, already flavored with sugar and salt.