Kokonoe Saika Ginjo Akazu (1.8L)

Kokonoe Saika's unique history as a brewery that started our making vinegar is closely tied to the fact that Wakayama is said to be the birthplace of sushi. Kokonoe Saika is well known for the akazu, or red vinegar, which is brewed with sake lees. 

President Toshimitsu Saika of Kokonoe Saika says, " We make akazu, which is ideal for making sushi rice. We are the only brewery that makes both akazu vinegar and sake. In fact, we started as a vinegar maker in 1908, but realized that to make the best vinegar we needed a consistent supply of sake lees. That is why we started making sake in 1934."

This vinegar is made using daiginjo grade sakekasu aged for over three years, then fermented over 120 days in kioke wooden barrels. Enjoy the complex yet mellow flavor of this sake that is used by the choosiest Edo-mae sushi chefs in Japan.

Read our interview with Mr. Saika on our blog!

Features:

• Capacity: 60.9 fl oz. (1.8L)
• Material: Glass bottle 
• Ingredients: rice, sakekasu
• Made in Wakayama, Japan