Sake Kesu Red Vinegar 3 Years Aged, 500ml

The red vinegar is a vinegar produced from sake lees and not from rice. It is more fragrant and rounder on the palate than a classic rice vinegar. During the fermentation process, the nutrients in the sake lees darken the vinegar and give it a brown color. This vinegar has matured for 3 years in a process that is passed on from generation to generation within the brewery. The term "aka", red in Japanese, also means brown. A brown color close to that of soy sauce. A pure acidity that is accompanied by a nice roundness in the mouth and a slightly sharp edge that lingers until the end of the mouth. Red vinegar is often used in making sushi and gives a nice brown color to the rice. The acidity will emphasize grilled seafood dishes, nabe dishes (pot au feu or stew-like dishes) or cold noodles. Its roundness goes perfectly with grilled pork, but it will also flavor raw vegetables very well.

Ingredients: Water (67%), sake lees (30%), rice (3%)