Red vinegar Akasu Kohaku for sushi or marinate fish

The high quality saké lees used for the making of this vinegar are purchased from national Sake breweries and are aged for a long time to mature aromatic components.

When the yeast and the Koji contained in the Sake Lie work together, the milky white color of the Sake Change Lie changes to look like that of the red miso. As an aging, the proteins contained in the Lie de Sak are transformed into peptides and amino acids, and starch is decomposed into organic acids.

Since this vinegar is made from aged Saké Lie, rich in UMAMI components, it is characterized by its "soft aroma" and its "flavor and its wealth". The vinegar made from Lie de Sake Aged is called "red vinegar" or "vinegar kasu". The red vinegar Akasu Kohaku St A well-balanced mix of red vinegar and brasserie vinegar, the most popular in Tokyo.

He has the unique flavor of red vinegar, but with a refreshing taste. It is the most used red vinegar in sushi restaurants that use red vinegar. This vinegar is used as is without a mixture. The trick is to use a small amount of salt or sugar when using it for rice. This vinegar is perfect for marinating the mackerel.