Red Vinegar of Sake Akasu Lines

For the manufacture of red vinegar Akasu, the best Lies of saké Selected and then left in natural fermentation for at least three years. Following this long period of ripening, the lees are pressed naturally and left in decantation for three additional months.

The artisan Hinode Tusyo has been producing exceptional vinegars for about ten years. Respectful traditions, these manufacturing processes are completely artisanal. The quality of the raw materials, the control of ancestral know-how, the time, are the strengths of this company.

Our perfect agreements : This vinegar will find its place in cooking at the most demanding: cold or hot sauces, deceivable ...