Yokoi Vinegar Brewing Co. Shugyoku Red Vinegar 1800ml

Name: Yokoi Vinegar Brewing Co. Shugyoku Red Vinegar 1800ml
Brand: Shiki SG
Price: 36.5 SGD
Availability: InStock

$36.50

Tax included

Care information

All products are delivered in Chilled or Frozen condition. We pack each item in premium Styrofoam boxes and ice packs. If you do with to return them to us just let our drivers know and they will collect them back from you at delivery.

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Yokoi Vinegar Brewing Co. Shugyoku Red Akasu Vinegar 1800ml

Yokoi Vinegar Brewing Co. Shugyoku Red Vinegar is produced with the traditional Edo-style fermenting method, this Akasu is the most regularly used and loved for not only its taste and fragrance but also the colour it gives the rice.

Producing high quality fermented vinegar used by professional chefs

The authentic flavor of Yokoi’s fermented vinegar products are loved by well-established establishments, such as fine-Sushi restaurants and hotels.

We provide a variety of vinegar such as rice, sake lees and apple. Seasoned vinegar and fermented seasonings are also our popular product line.

Quality: Premium no additives, natural flavor
Texture: Smooth
Taste: Sweet, Salty and Savory
Color: Rich Red
Acidity: 5%
Weight: 1800ml
Recommended: To be put used for sushi, chirashi, cooking or marinating fish/meats.

What is Akasu?

During the Edo period, Komezu vinegar made from rice was a luxury, so for the common folks it was not an easy access. It was in this environment the method of making vinegar from the “sake lees”, a by-product of making sake, was conceived and the “Akazu Red Vinegar” was born. The Red Vinegar quickly became popular among the public and the red sushi rice using red vinegar became the standard for sushi at the time.

The only vinegar brewery house in Tokyo produces the “Akazu Red Vinegar”, a preferred vinegar by the sushi chefs of the Edo-mae style sushi artistry. Our Akazu Red Vinegar uses highly selected and fine quality sake lees collected from sake breweries in Japan and seal-stored after making sure it is air-tight. By letting it rest for a long time in this state to mature the umami components, the sugar and amino acid in the sake lees trigger the color to change from the initial milky white to red miso like brown, and the aroma becomes similar to Chinese Shaoxing rice wine.

Using this matured sake lees packed with umami components as its only ingredient, yeast is added for alcoholic fermentation and then acetobacter is used over time to cause acetic acid fermentation. Furthermore, by aging and carefully preparing it, red vinegar with rich umami flavor and robust fragrance is born. It could be said that the red color unique to the red vinegar is the color of umami flavor that dedicated “time” has created.