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      Daigin rice vinegar
      Daigin rice vinegar

      Daigin rice vinegar

      Ref : NISYJ12

      €25.00
      Tax Included

      Daigin vinegar is the original traditional vinegar "Edo-mae su", used for sushi rice during the Edo era.

      Quantity :
      In Stock

      It is improved with "akasu" red rice vinegar made from carefully selected and aged domestic sake lees.
      This vinegar is renowned for its balanced acidity, rich flavors, and soft umami from sake lees and rice used.

      Our perfect combination : sushi rice seasoning, vinaigrettes, deglazing offal

      NISYJ12

      Data sheet

      Origin
      Tokyo, Japan
      Weight
      1.8 L net
      Packaging
      PET bottle
      Ingredients
      rice, sugar cane and cassava alcohol, sake lees, salt
      Storage
      protected from light and heat
      Nutritional values
      Per 100 ml : energy 16 kcal (70 kJ) ; fat < 0,6g, of which saturates < 0,1g ; carbohydrate <0,1g, of which sugars <0.1g ; protein < 0,5g ; salt 0,881g.
      YOKOI JYOZOYOKOI JYOZO

      What is ‘Akasu’? Usually, vinegar is made from rice, however Akasu is made from sake lees as is the main ingredient. In late of the Edo period, people started to manufacture Akasu because output growth of Japanese sake brought huge amount of sake lees. When the sake lees is kept leaving in a tank sealed storage long time, its color is getting changed from amber color to brown like miso because of yeast’s and Koji’s work. The color is the derivation of its name ‘Akasu’ (‘Aka’ means ‘Red’ in Japanese). Taking long time to manufacture it, sake lees becomes softer and softer, protein changes into amino acid and peptide, also starch is decomposed into sugar and organic acid which are best essence of Sake production. This vinegar is sweeter, and more aromatic odor than other vinegars. Therefore it is mainly used for Sushi in Japan. There are 2 types of Akasu products ; One is made only from aging sake lees and the other one is made by adding alcohol and other ingredients.

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