Akazu Red Vinegar
Akazu is a naturally fermented pure red vinegar, made by Sennari in collaboration with Imada Sake Brewery (est. 1868). It is made with 100% sake lees from Imada's flagship Fukucho sake. The sake lees has been aged for over two years using a natural fermentation method, and the vinegar is then made by Sennari with natural water from northern Hiroshima Prefecture.
No sugar or salt is added, and the acidity is 4.5%, giving it a mellow, deep aroma and richness.
Akazu is popular in top-end sushi restaurants in Japan, where Edo period style sushi is made. It imparts a redness to the sushi rice and naturally adds sweetness and richness without any added ingredients. To make it last longer, or to create a special blend, it can be mixed with rice vinegar
- Volume: 150ml
- Shelf life: One year
- Nutrition information (per 100g): Energy: 23kcal; Protein: 1.1g; Fat: 0g; Carbohydrate: 4.6g; Salt equivalent: 0.01g
Sennari Co., Ltd. was established in 1927 and adheres to the principle that the source of good vinegar is natural water and rice. Sennari's commitment to vinegar production begins even before production and the company searched for ten years to find a suitable water source of underground natural water with a pH of around 7.
The company does not use artificial methods to accelerate fermentation; instead it relies on the traditional power of bacteria to perform static fermentation. The president also personally visits suppliers and sources the best domestic rice, thereby building long-term relationships based on shared values.
While it is possible to make vinegar in a short time (about a week), such vinegar has a high acidity (about 10%) and is acrid. Most mass-produced vinegar is diluted with water to 4.5%. Sennari vinegar has been aged for a long time and naturally becomes a mellow vinegar with an acidity of around 5%.