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Description
This akazu red vinegar is brewed from daiginjo grade sake lees aged more than three years, then fermented for around 120 days in traditional kioke wooden barrels. Favored by sushi chefs for its complex yet mellow character, it is especially suited to seasoning sushi rice. Made in Wakayama from rice and sakekasu, it comes in a 1.8 liter glass bottle.
Specifications
CategoryGinjo
BrandKokonoe Saika
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Ginjo?
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoWhere to Buy
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$48.00
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Pairings
Food type guide
A general guide based on this sake’s category, not an analysis of this particular bottle.Yakitori (Salt)
Japanese
Chawanmushi
Japanese
Saikyo-zuke Fish
Japanese
Shabu-shabu
Japanese
Mixed Hot Pot
Japanese
Soy Milk Hot Pot
Japanese
Green Curry
Spicy
Yakitori (Tare)
Japanese