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

Red vinegar is made from sake pomace. The sake pomace is first left to mature for three years before being further fermented into vinegar. During this time, the pressed residue changes from whitish to reddish-brown. The regional rice comes from Okayama Province, the home of the brewery. The vinegar is very smooth and mild and is often used to prepare Edomae-style sushi rice. This rice is therefore not white, but has a reddish hue, and its umami flavor enhances the taste of the sushi. Ideal for sushi rice, but also for dressings, etc.