Kono, Pure Japanese Akasu Vinegar, 275ml
Three-year aged red vinegar, brewed from Okayama sake lees, for professional sushi rice.
Kono's Akazu (赤酢) is a pure red vinegar, labelled three-year aged (三年熟成) and brewed from 100% Okayama-grown rice sake lees (岡山県産米酒粕100%). The bottle's tag calls it a red vinegar for professionals and gives the brewery's founding as 1888. Unlike a ready-made sushi vinegar it is unseasoned, so you set the sugar and salt for your own shari. It gives rice a light amber colour and a rounded, savoury acidity. 275ml glass bottle.
More from Kono: ready-seasoned Akazu Sushi Vinegar, 150ml and the trade-size Japanese Aged Akasu, 1.8L.
Why Chefs Choose This
- Three years aged: the label states three-year ageing, for depth a young vinegar cannot match.
- Single source: brewed from 100% Okayama-grown rice sake lees, per the label.
- Unseasoned: you set the sugar and salt, so it fits your house shari.
- Edomae colour: gives rice the light amber tint of old Tokyo-style sushi.
How to Use
- Sushi rice: warm with salt and a little sugar, then fold through hot rice and fan.
- Marinating fish: a brief wash for mackerel or other oily fish before slicing.
- Sauces and dressings: a rounded vinegar for ponzu-style dips and dressings.
- Beyond Japan: a few drops to finish a braise, a pan sauce or roast vegetables.
Akazu (赤酢, red vinegar) is brewed from sake lees (酒粕, sake kasu), the pressed solids left after sake is made. The lees are aged until they darken, then brewed into vinegar, which gives akazu its colour and a soft, savoury acidity. It is closely tied to Edomae (江戸前) sushi, the style of old Tokyo, where many sushi counters still prefer it for their shari. Because akazu carries its own depth and a natural roundness, cooks often use less sugar with it than with a plain rice vinegar.
Learn more: Japanese Rice
What does akazu taste like?
Rounded and mellow first, with a soft acidity rather than a sharp sting. Behind that comes a savoury, slightly sweet depth with a malty, aged note from the sake lees, and a long finish. Tasted neat it is gentler than you expect from a vinegar. On rice it reads as deep and seasoned, and it tints the grains amber. That fuller flavour stands up well to rich, oily fish such as tuna and mackerel.
| Type | Akazu 赤酢 (red vinegar from aged sake lees), brewed vinegar 醸造酢 |
| Brand | Kono 河野酢味噌製造工場 (established 1888, per the label) |
| Key Feature | Three-year aged; 100% Okayama-grown rice sake lees, per the label |
| Origin | Japan (sake lees from Okayama-grown rice) |
| Net Volume / Format | 275ml glass bottle |
| Best Used As | Unseasoned base vinegar for sushi rice, marinades and dressings |
What is the difference between akazu and rice vinegar?
Rice 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 it gives an amber colour and a deeper flavour that suits richer fish.
How do I make sushi rice with akazu?
Warm the akazu gently with salt and a little sugar until they dissolve, then fold it through freshly cooked, still-hot rice and fan it as it cools. Because akazu has its own natural roundness, many cooks use less sugar than they would with rice vinegar. Start light, taste and adjust to your style.
How should I store it?
Keep it in a cool, dark cupboard away from heat and direct sunlight, with the cap closed tightly to protect its aroma. Vinegar keeps well thanks to its natural acidity; follow any storage guidance on the label once opened.
SKU : S0242