Red rice vinegar Akasu

For the production of the Akasu red vinegar, the best sake lees are selected and left to naturally ferment for at least three years. After this long maturation period, the lees are pressed naturally and left to decant for another three months.

The artisan Hinode Tsuyo has only been producing his exceptional vinegars for ten years. Respectful of tradition, the production processes are completely artisanal. The strong points of the business are the quality of the raw materials, the mastery of the ancestral techniques and time.
Our perfect combination : this vinegar will be perfect for the most demanding chefs - for cold or hot sauces, deglazing and more.