Brand's products Kisaichi Brewing Co, Ltd

Since its foundation in 1922, KISAICHI has maintained its skills and technology to develop products in pursuit of quality, safety and health. They focus on the production of sakekasu vinegar for sushi. Edomae preserves sakekasu vinegar (sake lees) traditional production using cedar wood barrels. Sakekasu (sake lees) from Ginjo-sake brewers have been aged for over three years in wooden barrels to develop and acquire umami and flavor.

Juice pressed from sake lees matured in wooden vats is stored with the addition of traditional acetic acid bacteria to transform alcohol into vinegar for 2 to 3 months. After fermentation, juice is returned to the other wooden barrel and matured for a further 2-3 months.

After undergoing these processes, sake lees vinegar gains in umami and cedar aroma. While preserving tradition, Kisaichi actively incorporates latest technologies. One of these is a technology of German origin called “submerged aerobic fermentation method”. By spinning turbines at high speed at the bottom of the tank and supplying air, fermentation efficiency is superior to that of the surface fermentation method, and base solution in the tank can be vinegarized within 24 hours. Kisaichi's pure rice vinegars are made using this method. Acidity is over 10%, and vinegar has a refined taste and lively acidity.

What's the difference between KISAICHI and the leading manufacturers?

KISAICHI is a brewer that maintains its tradition of brewing vinegar using sakekasu (sake lees) aged in cedar wood casks. This is why KISAICHI cannot increase its production to keep pace with demand. KISAICHI's sushi vinegar is not distributed on the retail market like those of the major manufacturers. KISAICHI sells sushi vinegar directly and exclusively to sushi restaurant customers. “THE EDOMAE” series is designed for high-end restaurants. High-end sushi restaurants mix several types of vinegar and seasonings to prepare their original sushi rice.

“THE EDOMAE” series was developed in collaboration with Japan's most Michelin-starred sushi restaurant.

DE LUXE AND GINJO MELANGES (added salt + sugar) = TOP CLASS

GINJO MELANGES (mixed directly with rice) = HIGH GRADE

EDOMAE RED SAKURA (add salt + sugar) = TOP CLASS

EDOMAE RED (mix with rice directly) = HIGH GRADE