The main ingredient is 100% ‘Fukucho’ sake pomace, which is produced in Hiroshima Prefecture at the Imada Shuzo sake brewery. Water plays a very important role in the fermentation of Akazu. The company uses three water sources in the immediate vicinity of the producer Sennari. Through a special process of long-term maturation, Fukucho sake pomace and groundwater are fermented into vinegar, which takes on a red to brown colour.

Applications: For sushi vinegar, mix pure red vinegar (0.6 dl), sugar or hon-mirin (3 tablespoons) and salt (2 teaspoons). For sushi rice, mix 1 cup of rice (approx. 320 g) with 2 tablespoons of the sushi vinegar.
Once opened, keep refrigerated

Energy: 96 kj / 23 kcal
Fat: 0.0 gr
Carbohydrates: 4.6 gr
Protein: 1.1 gr
Salt: 0.01 gr

Sakekasu ( sake pomace ) acidity 4.5 %

- Sushi rice
- Salad dressings
- Dressings
- Cooking dishes