Akasu Kohaku Red vinegar for sushi or fish marinating

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 Kohaku red vinegar is a well-balanced blend of red vinegar and brewing vinegar, the most popular in Tokyo. It has the unique flavor of red vinegar, but with a refreshing kick. It is the most widely used red vinegar in sushi restaurants that use red vinegar.

This vinegar is used as is, without mixing. The trick is to use a small amount of salt or sugar when using it for rice. This vinegar is perfect for marinating mackerel.