Rice red vinegar Akasu Yohei 1,8L

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

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NISYJ1

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26.90€ TTC

Applications : 

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. 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.


  • Ingredients : water, sake lees (rice, rice kôji)
  • Packaging : PET bottle 1800ml
  • Storage : keep away from direct sunlight and high temperatures
  • Origin : Japan
  • Acidity : 5.0%
  • Nutritional values : Per 100 g : energy 21 kcal (89 kJ) ; fat traces, of which saturates traces ; carbohydrate 2,4 g, of which sugars traces ; protein 2,8 g ; salt traces.

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Rice red vinegar Akasu Yohei 1,8L

Rice red vinegar Akasu Yohei 1,8L

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

Write your review