Kono, Sweet Akasu Vinegar, 150ml
Ready-seasoned red vinegar sushi-zu, made with three-year aged akazu.
This 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.
More from Kono: Pure Japanese Akasu Vinegar, 275ml and Japanese Aged Akasu, 1.8L.
Why Chefs Choose This
- Aged akazu base: made with red vinegar aged for three years, per the label.
- Ready seasoned: balanced for sushi rice, so it goes straight onto hot rice.
- Amber shari: gives the light brown rice associated with Edomae sushi.
- Japanese raw materials: the label states 100% Japanese-grown raw materials.
How to Use
- Sushi rice: fold through hot rice and fan to cool for an amber, savoury shari.
- Chirashi: season rice for a scattered sushi bowl topped with fish or vegetables.
- Dressings: whisk with sesame oil for a rounded, slightly sweet dressing.
- Beyond Japan: a splash over roast beetroot, tomatoes or a grain salad.
Akazu (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.
Learn more: Japanese Rice
What does akazu sushi vinegar taste like?
Sweet 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.
| Type | Akazu sushi-zu 赤酢すし酢 (red vinegar sushi seasoning) |
| Brand | Kono 河野酢味噌製造工場 (established 1888, per the label) |
| Key Feature | Made with three-year aged akazu; 100% Japanese-grown raw materials, per the label |
| Origin | Japan |
| Net Volume / Format | 150ml glass bottle |
| Best Used As | Ready seasoning for sushi rice, chirashi 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, akazu gives an amber colour and a deeper flavour that suits richer fish.
Do I need to add sugar and salt?
No. 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.
How should I store it?
Keep 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.
SKU : S0241