Akasu Yohei Rice red vinegar  Vinegar
  • Akasu Yohei Rice red vinegar  Vinegar
  • Akasu Yohei Rice red vinegar  Vinegar

Akasu Yohei Rice red vinegar

Akasu Yohei Rice red vinegar

Réference : NISYJ1

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Rice red vinegar Akasu is made from sake lees since Edo era, when sake was made in profusion.

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Sake brewers realized that the lees remaining at the bottom of the tanks had its color changing from ochre to red brown, natural reaction due to yeasts and kôji. Aka means red in Japanese, and this is that lees’color that this vinegar has been named from. Sake lees, matured for a long time, takes smoother and smoother notes. Proteins change into amino acids and peptides and starch decays into sugar and organic acids. The first lees fermentation by adding water is alcoholic. Acidity starts developing, then begins a slow acetic fermentation, giving to vinegar its sweet and aromatic notes.

Perfect combination : Akasu is much appreciated by sushi Masters. It does not need much adding sugar or salt to enhance its flavors, and will find widely use in our western cuisine.

Tokyo, Japan
1.8 L net
PET bottle
water, sake lees (rice, kôji-rice)
protected from light and heat
Recommanded use

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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