Akasu blend kinsho rice vinegar Vinegar
  • Akasu blend kinsho rice vinegar Vinegar
  • Akasu blend kinsho rice vinegar Vinegar

Akasu blend kinsho rice vinegar

Reference : NISYJ2B

Tax included

We love the iodised notes of this akasu blend kinsho rice vinegar, its slight astringency, its exceptional umami and the richness of its flavors.


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It is very characteristic of sushi vinegars.
Yokoi makes authentic vinegars for making sushi, rich in flavors, mild in fragrance and rich in umami. The acetic acid in their vinegars is recognised as being the richest for sushi (high levels of amino acids and umami).

Our perfect combination : the professionals don't get things wrong. 70% of starred restaurants making sushi in Tokyo exclusively use Yokoi vinegars, 100% in Osaka and 80% on the island of Kyushu!
The right ratio of vinegar to sushi is, it seems 5 to 10% of red akasu Yohei vinegar and 90 to 95% Akasu blend kinsho red rice vinegar. Akasu is widely used by master sushi chefs. It isn't necessary to add salt or sugar to reveal its flavors and it will find itself at home in western cuisine.

Tokyo, Japan
1.8 L net
20 L available on request
PET bottle
water, rice, sugar cane alcohol, saké lees (rice, aspergillus oryzae yeast), salt
protected from light and heat
Nutritional values
Per 100 ml : energy 3 kcal (13 kJ) ; fat < 0,5g, of which saturates < 0,1g ; carbohydrate 0,8g, of which sugars < 0,5g ; protein < 0,5g ; salt 1,1g.

Few know but sushi is born in Tokyo Prefecture. Tokyo used to be called EDO MAI SUSHI, the birthplace of nigiri sushi.
Formerly active by the hundreds, artisans specialized in sushi rice vinegar have all disappeared, victims of industrialization.
In 1937, nothing predestined Mr. Yokoi to engage in the manufacture of quality vinegars. Indeed, its major activity was focused on timber trading.
Past Master Steamer, he develops his own fermentation methods and starts to produce vinegars of very high quality, vinegars acclaimed today by all the best sushi restaurants in Japan. Indeed, more than 75% of Michelin stars, specialized in sushi throughout Japan, use exclusively its vinegars. The rarest are the subject of a consequent waiting list.


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