Kisaichi, Premium Sushi Vinegar, 360ml
Ready-seasoned sushi vinegar with an Edomae accent: aged sake-lees vinegar and a savoury depth.
Kisaichi's sushi vinegar (すし酢, sushi-zu) is a ready-blended seasoning for sushi rice: vinegar, sweetness and salt already balanced, so it goes straight onto hot rice. The label calls it 江戸前の味 (the taste of Edomae, Tokyo-style sushi) and says it is made with vinegar from aged sake lees (熟成酒粕の酢) and seasoned with umami dashi (旨みだし使用). That gives a rounder, more savoury rice than a plain sweet-sour mix. 360ml glass bottle.
More from Kisaichi: Premium Rice Vinegar, 1.8L and Premium Sushi Vinegar with Akasu, 1.8L.
Why Chefs Choose This
- Ready to use: already seasoned, so there is no sugar and salt to weigh out at service.
- Sake-lees vinegar: the label states it uses vinegar from aged sake lees, for a mellower, rounder acidity.
- Savoury depth: seasoned with dashi, so the rice carries umami as well as sweet and sour.
- Consistent rice: the same balance every batch, which matters when more than one cook makes the shari.
How to Use
- Sushi rice: fold through freshly cooked, still-hot rice, then fan it to cool and gloss.
- Sunomono: dress sliced cucumber and wakame for a quick vinegared side.
- Quick pickles: pour over thinly sliced radish, ginger or onion and leave for an hour.
- Beyond Japan: a splash in a slaw, grain salad or rice salad dressing.
Sushi-zu (すし酢) is seasoned vinegar for sushi rice, the mix of vinegar, sugar and salt that turns plain steamed rice into shari (シャリ), the vinegared rice of sushi. Edomae (江戸前), literally "in front of Edo", is the name for the sushi style of old Tokyo, the city once called Edo, and it is the style behind the nigiri most of the world now knows. Vinegar brewed from sake lees (酒粕, sake kasu) has long been linked with that style; it gives the rice a softer, rounder acidity than a sharp grain vinegar. Kisaichi points to that tradition on the label with the words 江戸前の味, the taste of Edomae.
Learn more: Japanese Rice
What does sushi vinegar taste like?
Sweet and sour first, then salt, then a savoury finish. This one leads with a soft, rounded acidity rather than a sharp sting, which is what vinegar from aged sake lees brings. The dashi seasoning adds a gentle umami that stays with the rice after the sweetness fades. On warm rice the vinegar smell lifts quickly and settles, leaving rice that tastes seasoned rather than sharp, with enough sweetness to sit well under raw fish without hiding it.
| Type | Sushi-zu すし酢 (seasoned sushi vinegar) |
| Brand | Kisaichi キサイチ |
| Key Feature | Made with aged sake-lees vinegar and seasoned with dashi, per the label |
| Origin | Japan |
| Net Volume / Format | 360ml glass bottle |
| Best Used As | Seasoning for sushi rice, sunomono and quick pickles |
How much sushi vinegar do I need for sushi rice?
A common starting point is around 50 to 60ml of seasoned sushi vinegar for every 300g of uncooked rice, but rice varieties and house styles differ, so adjust to taste. Add it while the rice is hot, fold rather than stir so the grains do not break, and fan the rice as you go so it cools and turns glossy.
What is the difference between sushi vinegar and rice vinegar?
Rice vinegar is plain brewed vinegar. Sushi vinegar is rice vinegar or another brewed vinegar that has already been seasoned, usually with sugar and salt, so it is ready to fold straight into cooked rice. This one is also seasoned with dashi for a savoury edge. If you want to set your own balance of sweet and salt, start from a plain vinegar instead.
How should I store sushi vinegar?
Keep it in a cool, dark cupboard away from heat and direct sunlight, with the cap closed tightly after each use. Follow any storage guidance on the label once opened. Wipe the neck after pouring so the sugars do not crust around the cap.
SKU : S0794