Origin Gifu, Japan
Container Glass bottle
Usage Red vinegar is widely used in sushi making, where it adds a lovely brown tint to the rice. Its acidity will enhance grilled fish dishes, nabe-style stews, or cold noodles. Its roundness will pair perfectly with grilled pork, but it will also season your raw vegetables very well.
Sauce Sushi & Maki

Rice vinegars

Kasu 3-year-old red sake vinegar 500ml

Kasu 3-year-old red sake vinegar 500ml
9,30 €
9,30 €
18,60 € l

Ref. 327

In stock

Description

Red vinegar is a vinegar made from sake lees, not rice. It is more aromatic and rounder in the mouth than traditional rice vinegar. During fermentation, the nutrients in the sake lees darken the vinegar, which turns brown. This vinegar has been matured for 3 years using a process passed down from generation to generation within the brewery. The term “aka,” red in Japanese, also refers to brown.

Flavor

A brown color similar to soy sauce. A frank acidity combined with a nice roundness in the mouth and a slightly bitter side that remains on the finish.

Conservation

Store in a cool, dry place away from light. Refrigerate after opening. Consume promptly.

Ingredients & Allergens

Water (67%), Sake Lees (30%), Rice (3%)

Nutritional Values

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Origin Gifu, Japan
Container Glass bottle
Usage Red vinegar is widely used in sushi making, where it adds a lovely brown tint to the rice. Its acidity will enhance grilled fish dishes, nabe-style stews, or cold noodles. Its roundness will pair perfectly with grilled pork, but it will also season your raw vegetables very well.
Sauce Sushi & Maki
Uchibori
The producer

Uchibori

Mainly installed in Chubu, in Gifu and Nagano prefectures, the Uchibori company is a vinegar producer since 1876. For Uchibori, the production of quality vinegar begins with the brewing of sake. Indeed, vinegar is produced by the fermentation of alcohol where, as in sake, koji ferment is a key ingredient. Uchibori also makes every effort to develop good acetic acid bacteria necessary for the fermentation of alcohol into vinegar. To achieve this, the company's factories are located in the heart of nature to benefit from a very pure water and one excellent air qualit. This attention to detail in all stages of production allows them to produce vinegars of excellent quality, particularly appreciated by prestigious hotels in Japan.