3-Years Aged Red Vinegar (Aka-zu)
3-Years Aged Red Vinegar (Aka-zu)
Only sake lees (residue left behind by sake-making process) made from rice produced in Okayama Prefecture are used. The sake is stored and aged for three years to bring out its flavor and richness. The sake is then fermented slowly using acetic acid bacteria, which has been preserved since the company’s establishment in 1896. By aging sake kasu for a long time, the white sake-kasu turns brown to tan in color and the aroma becomes more intense. The aroma becomes ripe, reminiscent of Nara pickles or Shaoxing sake. The vinegar made from the sake lees is called “aka-zu” (red vinegar), and has been used since the Edo period (1603-1867), but nowadays it takes a long time
to become a product and cannot be made in large quantities, so it has become a valuable vinegar. Using the traditional techniques passed down in our brewery and the acetic acid bacteria we have carefully cultivated since our establishment, we produce a vinegar with a rich umami flavor, prized by sushi chefs due to its smooth and bright flavor that pairs wonderfully with seafood.
Only sake lees (residue left behind by sake-making process) made from rice produced in Okayama Prefecture are used. The sake is stored and aged for three years to bring out its flavor and richness. The sake is then fermented slowly using acetic acid bacteria, which has been preserved since the company’s establishment in 1896. By aging sake kasu for a long time, the white sake-kasu turns brown to tan in color and the aroma becomes more intense. The aroma becomes ripe, reminiscent of Nara pickles or Shaoxing sake. The vinegar made from the sake lees is called “aka-zu” (red vinegar), and has been used since the Edo period (1603-1867), but nowadays it takes a long time
to become a product and cannot be made in large quantities, so it has become a valuable vinegar. Using the traditional techniques passed down in our brewery and the acetic acid bacteria we have carefully cultivated since our establishment, we produce a vinegar with a rich umami flavor, prized by sushi chefs due to its smooth and bright flavor that pairs wonderfully with seafood.
