Kisaichi Pure Askasu (Red Vinegar) 1.8L

kisaichi edomae akasu 1.8l
私市醸造 江戸前赤酢 1.8l

The brewing process for this red vinegar is much longer than normal rice vinegar which gives it a milder, less bitter taste. It is brewed in traditional wooden barrels.

Kisaichi Akasu (Japanese aged red vinegar) is made using Ginjo sake lees, which have been matured for more than three years. Kisaichi make a traditional rice vinegar using alcoholic fermentation and acetic acid fermentation. Acetic acid fermentation is a traditional surface fermentation method but this process cannot be rushed. 

The Umami of matured sake lees brings out rich taste of more oily sushi toppings such as Otoro (Supreme fatty tuna), Anago (Conger eel), Ni-hamaguri (Stewed Asian hard clam), Kuruma prawn, Grilled salmom and many others.

 

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