Akazu Red Premium Vinegar, 3 years, Kohno Honten, Japan

Red vinegar is made from sake pomace. Sake pomace is first left to mature for 3 years before it is further fermented into vinegar. During this time, the press residue changes its whitish color to a reddish-brown. The regional rice comes from the Okayama province, the home of the brewery. The vinegar is very round and mild and is often used to make Edomae-style sushi rice. This rice is therefore not white, but has a reddish color and supports the taste of the sushi with its umami. Ideal for sushi rice but also for dressings etc.