Akasu Shugyoku professional red vinegar for sushi

High-quality sake lees used to make this vinegar are purchased from national sake breweries and aged for a long period to mature aromatic components. As yeast and koji in sake lees work together, sake lees milky white color changes to resemble that of red miso. As it ages, proteins in sake lees turn into peptides and amino acids, and starch is broken down into organic acids.

Since this vinegar is made from aged sake lees, rich in umami components, it is characterized by its “mellow aroma” and “flavor and richness”. Vinegar made from aged sake lees is called “red vinegar” or “kasu vinegar”. Akasu Shugyoku red vinegar is a balanced blend of red vinegar and smooth-tasting rice vinegar (made from local rice), followed by brewing vinegar, traditional to the Edo style.

Shugyoku red vinegar is inherited from Edomae sushi tradition. It is characterized by its mild taste and rice vinegar fragrance. For use with sushi rice, we recommend using salt and sugar sparingly. Result is a soft, fragrant, umami-rich rice.

We advise you not to combine it with any other vinegar. Seasoned with Akasu Shugyoku, your rice will take on a moderate color.