{"product_id":"kono-sweet-akasu-vinegar-150ml-bbd-09-12-26","title":"Kono, Sweet Akasu Vinegar, 150ml BBD (09\/12\/26)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eReady-seasoned red vinegar sushi-zu, made with three-year aged akazu.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThis is Kono's akazu sushi vinegar (赤酢すし酢): a ready-seasoned sushi vinegar built on red vinegar. The label states it uses three-year aged akazu (三年熟成赤酢使用) and that it is made from 100% Japanese-grown raw materials (国産原料100%). Akazu brings a rounder, more savoury acidity and a warm amber colour to the rice, and because this bottle is already seasoned, it folds straight into hot rice. From Kono, whose label tag gives the brewery's founding as 1888. 150ml glass bottle.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from Kono:\u003c\/strong\u003e \u003ca href=\"\/products\/pure-akasu\" style=\"text-decoration: underline;\"\u003ePure Japanese Akasu Vinegar, 275ml\u003c\/a\u003e and \u003ca href=\"\/products\/kono-akasu-red-vinegar\" style=\"text-decoration: underline;\"\u003eJapanese Aged Akasu, 1.8L\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAged akazu base:\u003c\/strong\u003e made with red vinegar aged for three years, per the label.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReady seasoned:\u003c\/strong\u003e balanced for sushi rice, so it goes straight onto hot rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAmber shari:\u003c\/strong\u003e gives the light brown rice associated with Edomae sushi.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eJapanese raw materials:\u003c\/strong\u003e the label states 100% Japanese-grown raw materials.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSushi rice:\u003c\/strong\u003e fold through hot rice and fan to cool for an amber, savoury shari.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChirashi:\u003c\/strong\u003e season rice for a scattered sushi bowl topped with fish or vegetables.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDressings:\u003c\/strong\u003e whisk with sesame oil for a rounded, slightly sweet dressing.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond Japan:\u003c\/strong\u003e a splash over roast beetroot, tomatoes or a grain salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eAkazu (赤酢, red vinegar) is brewed from sake lees (酒粕, sake kasu) that have been left to age, which turns them dark and gives the vinegar its colour and rounded, savoury taste. It is closely tied to Edomae (江戸前) sushi, the style of old Tokyo, where its colour shows in a light amber shari. Sushi-zu (すし酢) is vinegar already seasoned for sushi rice. Combining the two gives a ready-made seasoning with akazu's depth, without needing to balance the sugar and salt yourself.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/japanese-rice\" style=\"text-decoration: underline;\"\u003eJapanese Rice\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does akazu sushi vinegar taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSweet first, then a soft, rounded acidity, then a long savoury finish. The three-year aged akazu gives it a depth that pale sushi vinegars lack, with a mellow, almost malty note from the sake lees. It is less sharp on the nose than rice vinegar. On rice it reads as seasoned and full rather than sour, and it tints the grains a light amber, a look and taste that sits especially well under oily fish such as tuna and mackerel.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eAkazu sushi-zu 赤酢すし酢 (red vinegar sushi seasoning)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKono 河野酢味噌製造工場 (established 1888, per the label)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMade with three-year aged akazu; 100% Japanese-grown raw materials, per the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume \/ Format\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e150ml glass bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eReady seasoning for sushi rice, chirashi and dressings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between akazu and rice vinegar?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eRice vinegar is brewed from rice and is pale, light and clean. Akazu is brewed from aged sake lees, which makes it darker, rounder and more savoury, with a softer acidity. On sushi rice, akazu gives an amber colour and a deeper flavour that suits richer fish.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eDo I need to add sugar and salt?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNo. This is a ready-seasoned sushi vinegar, so it can go straight onto hot rice. Start with a little less than your usual amount, taste, and add more if needed. If you prefer to set your own balance, use Kono's unseasoned Pure Akasu and season it yourself.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it in a cool, dark cupboard away from heat and direct sunlight, with the cap closed tightly. Follow any storage guidance on the label once opened. Wipe the neck after pouring so the sugars do not crust around the cap.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kono","offers":[{"title":"Default Title","offer_id":59100435939709,"sku":"S0241-SD","price":9.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/kono-sweet-akasu-vinegar-150ml-hero.jpg?v=1791842826","url":"https:\/\/www.sushisushi.co.uk\/products\/kono-sweet-akasu-vinegar-150ml-bbd-09-12-26","provider":"SushiSushi","version":"1.0","type":"link"}