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Importer of Japanese artisanal fine foods and ingredients


3 years old red vinegar of Sake Kasu 500ml


9,30 € tax incl.

Description: The red vinegar is a vinegar produced from sake lees and not from rice. It is more fragrant and round in the mouth than a classic rice vinegar. During the fermentation process, the nutrients contained in the sake lees darken the vinegar and give it a brown color. This vinegar has been matured for 3 years in a process passed down from generation to generation within the brewery. The term "aka", red in Japanese, also means brown.

Flavor: A brown color close to that of soy sauce. A straight acidity associated with a beautiful roundness in mouth and a slightly pungent side which remains until the end of the mouth.

Use: Red vinegar is used a lot in the making of sushi where it gives a nice brown color to the rice. Its acidity will highlight the grilled fish dishes, nabe dishes (pot au feu or stew like dishes) or cold noodles. Its roundness will perfectly match with grilled pork but it will also season raw vegetables very well. 

Ingredients: Water (67%), Sake lees (30%), Rice (3%)

Preservation: Store in a cool and dry place, away from light. Keep refrigerated and consume quickly after opening.

Origin: Japan

Shelf life : -

Container: Glass bottle (Cap : PE)

Mainly located in Chubu, Gifu and Nagano prefectures, Uchibori has been producing vinegar since 1876. For Uchibori, the production of quality vinegar begins with the brewing of sake. Indeed, vinegar is made by fermenting alcohol where, as in sake, the koji ferment is a key ingredient. Uchibori also makes every effort to develop the good acetic acid bacteria needed to ferment alcohol into vinegar. For this purpose, the company's factories are located in the middle of nature to benefit from very pure water and excellent air quality. This attention to detail in all stages of production allows them to produce vinegars of excellent quality, notably appreciated by prestigious hotels in Japan.

!Événement :

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