RED VINEGAR(AKAZU}

RED VINEGAR(AKAZU)

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).
What is Akazu
Shugyoku

Shugyoku is produced with the traditional Edo-style fermenting method.

Shugyoku

1.8ℓHB
20ℓLT
Acidity 5%

Kohaku

Kohaku has the distinct taste of red vinegar,yet its taste is light and sharp

Kohaku

1.8ℓHB
20ℓLT
Acidity 4.7%

Edo-tannen-su

We brewed with the sake lees which matured for a l ong time. It has rich,Umami and Koku. Kind of red vinegar.

Edo-tannen-su

1.8ℓHB
 

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