When the strictly selected sake lees are aged for an extended time, the sugar and amino acid in the lees cause the color to change from white to light brown and finally dark brown. Using this long-aged sake lees as the ingredient and then fermenting it creates Yokoi Akazu Red Vinegar. The red vinegar made in this fashion is smooth and delicious, and above all, the aroma is unlike any other. When sushi rice is prepared with our red vinegar, it glows in light brown hue with a flavor that inspires our imaginations to wonder how sushi must have tasted in the Edo period (1603-1868 CE).
Our Rice Vinegar is made by taking our time in a town called Shinkiba of Tokyo, using only Japanese rice to make Japanese Sake first, and then Acetobacter is mixed in to make vinegar. The smooth tanginess from the savory umami flavor of rice matches sushi perfectly.
Yokoi's Rice Vinegar is blended with the Red Vinegar in a superb balance, so its “aroma” and “savory umami flavor” are passionately backed by countless professionals.