{"id":4735,"date":"2025-02-06T09:16:27","date_gmt":"2025-02-06T09:16:27","guid":{"rendered":"https:\/\/www.dutchwasabi.nl\/?post_type=product&#038;p=4735"},"modified":"2026-11-10T16:37:41","modified_gmt":"2026-11-10T15:37:41","slug":"akazu-sushi-vinegar-150ml-2","status":"publish","type":"product","link":"https:\/\/www.dutchwasabi.nl\/en\/akazu-sushi-azijn-150ml\/","title":{"rendered":"3 Years aged red sushi vinegar (akazu) - 150ml"},"content":{"rendered":"<p><span style=\"color: #000000;\"><em>Akazu\/akasu<\/em> (\u8d64\u9162), Japanese for \u2018red vinegar,\u2019 is made from \u2018sake lees\u2019 (<em>sake kasu<\/em> - \u9152\u7c95): 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 <em>kasuzu<\/em> (\u7c95\u9162), literally \u2018read vinegar. What makes the akazu extra special is its long aging of no less than three years. Some sugar and salt are added to this sushi version of the akazu, so it immediately has the perfect flavor balance for preparing sushi rice.<\/span><\/p>\n<p><span style=\"color: #000000;\">This exclusive red vinegar is handcrafted by <strong>Kohno Vinegar Miso Brewery<\/strong> 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.<\/span><\/p>\n<h2><span style=\"color: #3b5249;\"><strong>Flavor Profile<\/strong><\/span><\/h2>\n<p><span style=\"color: #000000;\">The vinegar has a deeper, riper flavor, softer acidity and a more pronounced umami (compared to \u2018regular\u2019 white rice vinegar). The sugar and salt already added provide the perfect balance needed for sushi rice: slightly sweet, mildly sour and savory at the same time.<\/span><\/p>\n<h2><span style=\"color: #3b5249;\"><strong>Application<\/strong><\/span><\/h2>\n<p><span style=\"color: #000000;\">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. Whereas with pure vinegar the chef often adds sugar and salt themselves, this ready-made variety does not require that: you mix it directly with hot rice for perfectly flavored sushi rice. Ideal for Edomae-style sushi (from the Edo period), giving the rice a soft reddish hue and rich umami.<\/span><\/p>\n<p><span style=\"color: #000000;\">In our range you will also find the pure variant of this vinegar: without the addition of salt and sugar.<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p><span style=\"color: #000000;\">Handmade red vinegar - aged for 3 years in Okayama, Japan. Perfectly flavored for direct preparation of sushi rice. Rich in umami with mild acidity.<\/span><\/p>","protected":false},"featured_media":4811,"template":"","meta":{"_acf_changed":false,"rank_math_title":"","rank_math_description":"Rode sushi azijn voor het op smaak brengen van rijst met een mooie umami smaak. 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