Traditionally, vinegar in Japan is made from rice, while Akasu is made from sake lees. At the end of the Edo period, craftsmen began to produce Akasu because of the ever-increasing production of sake and, consequently, sake lees.
When sake lees are left to rest for a long time in a hermetically sealed cask, their color changes from amber to brown (like miso) due to the work of yeast and kôji (rice yeast). Akasu' vinegar takes its name from its color, 'aka' meaning red in Japanese.
Long in the making, sake lees become increasingly supple, proteins change into amino acids and peptides, and starch breaks down into the sugars and organic acids that are the essence of the finest sake production.
This vinegar is sweeter and has a more aromatic nose than most other vinegars, which is why it is mainly used to flavor sushi in Japan. Recently, it has become a product used mainly by sushi-chefs, whereas during the Edo period it was the most popular vinegar for making 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.
